Pin It The first time I served this salad, my friend Sarah actually stopped mid-conversation and said wait, what is IN this? We had been talking about something completely mundane, but the combination of crisp prosciutto shattering against sweet pears and that bite of blue cheese pulled everyone right to the table. I started making it when I realized fancy restaurant salads were really just excellent ingredients handled with confidence.
Last autumn, I made this for a dinner party when pears were at their peak. Everyone kept asking about the dressing until I finally admitted it was just whisked together in a bowl while catching up with guests. Sometimes the most elegant things are also the simplest.
Ingredients
- Frisée lettuce: The bitter frilly leaves are essential here, they balance all the sweet and rich elements
- Ripe pears: Choose ones that give slightly to pressure but are not mushy, they need to hold their shape when sliced
- Blue cheese: Creamy and pungent creates those perfect pockets of intense flavor throughout the salad
- Prosciutto: Baking it transforms it into these incredible crispy salty shards that are better than any crouton
- Toasted walnuts: Add them right before serving so they stay crunchy and provide earthy undertones
- White wine vinegar: Brightens everything without overpowering the delicate pears
- Honey: Just enough to pull the vinaigrette together and echo the natural sweetness of the fruit
Instructions
- Crisp the prosciutto:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Arrange the prosciutto slices in a single layer, bake for 8 to 10 minutes until crisp, then cool completely before breaking into large shards.
- Whisk the vinaigrette:
- In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble the base:
- In a large salad bowl, combine the torn frisée, thinly sliced pears, crumbled blue cheese, and toasted walnuts.
- Dress and finish:
- Drizzle the vinaigrette over the salad and toss gently to coat. Top with crispy prosciutto shards immediately before serving.
Pin It This became my go-to for those nights when friends drop by unexpectedly and I want to serve something that feels special without requiring actual cooking time.
Perfecting the Balance
I learned that the key is tasting the components before tossing everything together. Sometimes pears are sweeter than expected, other times the blue cheese is particularly assertive. Adjust the honey in the dressing based on what your fruit actually tastes like that day.
Make It Your Own
Arugula works beautifully if you cannot find frisée, though you lose some of that lovely texture. The blue cheese can be swapped for a milder goat cheese if you are feeding people who find strong cheeses overwhelming, though honestly, the boldness is what makes this salad memorable.
Serving Suggestions
This salad wants to be the star alongside something simple like roast chicken or a frittata. The pairing with a crisp white wine is not just suggestion, the acidity really does cut through the rich elements and ties everything together.
- Keep the vinaigrette components separate if you want to make this ahead, then whisk just before serving
- Toast nuts in a dry pan for 3 minutes to wake up their natural oils
- Serve immediately after dressing so nothing gets soggy
Pin It There is something deeply satisfying about a salad that hits every single note, bitter, sweet, salty, creamy, and crisp in one forkful.
Recipe FAQs
- → Can I make this salad ahead of time?
Prepare components separately in advance: crisp the prosciutto, slice pears (toss with lemon juice to prevent browning), and whisk the vinaigrette. Assemble just before serving to maintain the crisp texture of frisée and prosciutto.
- → What can I substitute for frisée lettuce?
Arugula adds peppery notes, baby spinach offers mild sweetness, or mixed spring greens provide a balanced flavor profile. Choose something sturdy enough to hold the vinaigrette and toppings.
- → How do I get the prosciutto perfectly crispy?
Bake at 200°C (400°F) for 8-10 minutes on parchment paper. Watch closely—thin slices crisp quickly. Let cool completely on the baking sheet; they'll crisp further as they cool. Break into shards just before serving.
- → Which blue cheese works best?
Roquefort offers sharp intensity, gorgonzola provides creamier mellowness, and Stilton delivers balanced earthiness. Choose based on your preference for mild or bold blue flavors.
- → Can I make this vegetarian?
Yes, omit the prosciutto and add extra toasted nuts (walnuts, pecans, or hazelnuts) for crunch. You could also add crispy chickpeas or toasted pumpkin seeds for protein and texture.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc, dry Riesling, or Pinot Grigio complements the salty-sweet flavors. The acidity cuts through the rich blue cheese while matching the vinaigrette's brightness.