In a non-stick frying pan over medium-high heat, melt the sugar and water until bubbling.

Add the pecans and stir to coat. Cook for 3-4 minutes, stirring regularly, until fragrant and most of the liquid has evaporated – take care not to let the sugar burn.

Spread the pecans on a parchment-lined baking tray and use a fork to separate them. Leave to cool completely.

Preheat the oven to 180 °C.

Lay the prosciutto onto a baking tray and bake for 10 minutes, until crisp. Cool slightly, then tear into pieces and set aside.

For the dressing, combine the olive oil, white balsamic vinegar, salt, pepper, honey and lemon juice in a jar. Seal tightly and shake for 10-15 seconds until emulsified.

On a large platter, arrange the sliced endive, prosciutto, pecans and pear.

Drizzle over the dressing and sprinkle with chives.