1. Toss pears in wine and lemon juice. Cut each prosciutto slice into 4 rectangles about 1 1/2 inches tall and 3 inches wide. 
2. To assemble, lay 1 pear slice onto 1 prosciutto piece. Spread 1/4 teaspoon fig preserves onto middle of pear; top with 1 arugula leaf. Roll prosciutto around pear slice, making sure small bits of pear and arugula are sticking out the top and bottom of prosciutto. Place on a plate. Repeat with remaining ingredients. Cover tightly with plastic wrap. Refrigerate for at least 30 minutes before serving. This can be made up to 2 hours in advance.
3. Just before serving, combine honey and Sriracha. Drizzle a small amount over pears.

Calories: 44, Fat: 1 g (0 g Saturated Fat), Cholesterol: 4 mg, Sodium: 88 mg, Carbohydrates: 8 g, Fiber: 1 g, Protein: 2 g.