• To a mixing bowl combine the lime, balsamic vinegar, agave or honey, ginger, salt and pepper. Whisk in the olive oil, set aside.
• Preheat oven to 400°F/200°C.
• To a small sauté pan, add the pecans over medium-low heat. Toast the pecans until browned and fragrant, about 3 minutes per side. Keep an eye on them.
• Line a baking sheet with parchment paper and place the prosciutto slices evenly spaced. Bake in the oven for 5 minutes until crispy, remove and allow to cool on baking sheet.

To grill the pears:

• Preheat a grill (or indoor grill pan) over medium high heat. Brush both sides of the pear slices with the salad dressing. Grill the pears for 2 minutes on each side, remove and set aside and allow to cool.

To bake the pears:

• Preheat oven to 425°F/220°C. Brush both sides of the pear slices with the dressing and place on a parchment lined baking sheet. Bake for 8 minutes, remove and allow to cool.
• To a large mixing bowl add the salad greens and toss with the salad dressing, reserving some to add later.
• Divide the greens amongst 4 dishes. Divide the pecans between the 4 dishes. Arrange the cooled pear slices on the salad and top with the goat cheese.
• Crumble the prosciutto in your hands and sprinkle over the salads. Top with more dressing if needed.