Lay salad leaves in a large shallow bowl or plate.
Arrange pear slices on top, and then figs.
Tear each piece of prosciutto into halves or thirds and then roll each piece into a mini log.
Lay prosciutto on top and then make dressing by whisking 3 tablespoons olive oil with 1 tablespoon balsamic vinegar, and a squeeze of honey.
Spoon dressing on top and give the salad a good grinding of black pepper to finish.