1. Preheat oven to 400° F. Place prosciutto slices on a parchment-lined baking sheet. Spray lightly with nonstick spray, and sprinkle sugar over prosciutto. Bake for 10 minutes or until crispy. Set aside to cool. When cool, cut the slices in half to create 6 pieces.
2. Core the pears, and slice into 24 wedges. Place in a bowl; toss with lemon juice. Heat 1 tablespoon of oil in a large skillet over medium heat. Add pear slices, and cook for 1 to 2 minutes per side to sear. Remove pears, and set aside. Turn heat to high. Add remaining oil and walnuts to pan. Toss to coat, and add honey. Reduce heat to medium, and stir for about 1 minute. Turn off the heat. Transfer nuts to a piece of parchment or wax paper to cool. Sprinkle with salt. 
3. To assemble the salad, toss the romaine, spring mix, pears, walnuts and bleu cheese together. Divide between 6 bowls. Crumble a piece of prosciutto over each salad portion. Serve with your favorite salad dressing.

Calories: 240, Fat: 17 g (3 g Saturated Fat), Cholesterol: 12 mg, Sodium: 286 mg, Carbohydrates: 19 g, Fiber: 4 g, Protein: 7 g.