Instructions: To make lemon vinaigrette: In large mixing bowl, combine olive oil, lemon juice, parsley, garlic, kosher salt and black pepper and whisk until well blended. Cover and refrigerate several hours to meld flavors.

To make pear salad: In small, shallow bowl, combine flour, salt, white pepper and paprika. Set aside. In another shallow bowl, toss bread crumbs with olive oil. Set aside.

Dredge pear quarters in seasoned flour, dip in beaten egg (drain off excess) and roll in crumb mixture (pears must be ripe for mixture to adhere).

Preheat oil in deep fryer to 350 degrees. Fry pears, 2 to 4 pieces at a time, until golden. Drain on paper towels.

To serve: Whisk vinaigrette again and toss greens with half of dressing.

Arrange prosciutto on 4 salad plates. Mound greens in center of plates and top with warm pear quarters. Drizzle remaining vinaigrette over salads and sprinkle with pepper. Add aged balsamic vinegar if desired.

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