Toast a large slice of sourdough bread.
Spread with 2 1/2 tbsp Walnut-Parsley Pesto.
Top with a few slices of prosciutto.
Pile on some baby arugula, sliced radicchio, sliced belgian endive and a few thin slices of red pear.
Finish with parmesan shavings, a sprinkling of chopped walnuts and a drizzle of walnut oil or EVOO; season with salt and pepper.