Step 1

Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.

Step 2

Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.

Step 3

Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.

Step 4

Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.