In a jar, combine malt vinegar, lemon juice, olive oil, honey, salt, and pepper. Shake vigorously for about 30 seconds until well-emulsified and creamy.

Heat a non-stick pan over medium heat and add a teaspoon of olive oil. Cook prosciutto slices for 3–4 minutes until golden brown and crispy. Drain on paper towel.

Lay down arugula on a large serving platter. Arrange sliced pear, followed by crispy prosciutto. Sprinkle walnuts and parmesan on top, garnish with thyme leaves.

Just before serving, shake dressing and drizzle generously over salad. Toss gently to combine, being careful not to bruise the arugula.

Serve your salad as a vibrant centerpiece, maintaining dressing separate if preparing ahead.