Smoked Turkey and Pear Salad with Pomegranate Vinaigrette and Prosciutto Croutons

I saw this recipe on an episode of Semi-Homemade Cooking with Sandra Lee over the weekend and just had to try this salad.

For the dressing:
3 tablespoons pomegranate juice (Pom juice is a little pricey, but I saw pomegranate blueberry V8 Fusion juice on sale and got that instead)
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon garlic and herb dressing mix

For the salad:
3 ounces prosciutto, thinly sliced
1 tablespoon extra-virgin olive oil
1 (5-ounce) bag pre-washed baby arugula
3/4 pound smoked turkey breast, pieces rolled into cylinders (I opted to cut the turkey into pieces, so it was all throughout the salad instead of just on top)
1 (15-ounce) can sliced pears, drained (I used lite, in juice, not syrup and I cut the halves in half, so there would be more chances to get a bite of pear)
2 ounces goat cheese
1/3 cup glazed walnuts and almonds (I didn't have these, but they would have been good)

In a small bowl, whisk together pomegranate juice, olive oil, red wine vinegar, and salad dressing mix; set aside.

Separate prosciutto slices, tear or chop into 1/2-inch pieces.

In a medium frying pan, heat olive oil over medium-high heat, add prosciutto pieces and brown on all sides (approximately 3 to 4 minutes); set aside on paper towels.

In a large bowl, add arugula and salad dressing. Toss to combine and place on a platter. (I obviously didn't place on a platter :) )

Top with rolled up turkey slices, pear slices and crumbled goat cheese. Garnish with glazed nuts and prosciutto "croutons".