Pre heat the oven to 220°C

Place the slices of prosciutto on a flat baking tray lined with baking paper. Brush the slices of prosciutto with the olive oil. Place into the oven for 10-12 minutes or until crispy. Set aside to cool

For the vinaigrette, place the shallots into a ceramic bowl and pour over the red wine vinegar. Set aside for 15 minutes. Add the egg yolk, oil and mustard and whisk to combine

Season and store in a clean glass jar or bottle in the fridge

To serve, place the watercress and Beurré Bosc pear into a large ceramic bowl, drizzle with some dressing, season with salt and pepper and mix gently with your hands

Divide the watercress into 4 large shallow bowls. Top with pieces of the goats cheese and some torn pieces of prosciutto

Serve immediately with some crusty sourdough bread