Ingredients

• 1 Tbs. fresh lemon juice
• 1/4 tsp. finely grated lemon zest
• Pinch of granulated sugar
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 cups baby arugula, spinach, or mesclun mix
• 2 thin slices prosciutto, cut crosswise into thin ribbons
• 1 small firm-ripe Forelle pear, cored and cut into thin wedges
• 1/2 small ripe avocado, pitted and cut into small cubes