Smoked Turkey and Pear Salad with Pomegranate Vinaigrette and Prosciutto Croutons

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