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".
Recipe courtesy of Sandra Lee, 2007