Save The first time I served this salad was during an impromptu dinner party where I had absolutely no plan for a first course. I threw together what I had in the fridge and the combination of salty prosciutto against sweet pears was such a revelation that my guests actually asked for seconds of salad.
Last autumn I made this for my sister who claims to hate blue cheese. She tentatively tried a bite and ended up scraping the bowl clean. Sometimes the right balance of flavors can change someones mind entirely.
Ingredients
- Frisée lettuce: The bitter frilly leaves create the perfect backbone that stands up to rich blue cheese
- Ripe pears: Choose ones that give slightly to pressure, they should be sweet but still firm enough to slice
- Blue cheese: Room temperature cheese crumbles better and distributes more evenly throughout
- Prosciutto: Baking it transforms the texture completely, making it salty and incredibly crunchy
- Toasted walnuts: Toast them yourself in a dry pan for about 3 minutes until fragrant
- White wine vinegar: Something bright and acidic cuts through the rich elements beautifully
- Honey: Just a teaspoon bridges the gap between savory and sweet components
Instructions
- Crisp the prosciutto:
- Bake at 200°C for 8 minutes until the edges curl and darken slightly. Let it cool completely before handling because it will crisp up as it rests.
- Whisk the vinaigrette:
- Combine all dressing ingredients until emulsified. Taste and adjust the honey based on how sweet your pears are.
- Assemble the salad:
- Toss the frisée with most of the vinaigrette first. Add the delicate pears and cheese afterward gently so they do not break apart.
- Finish and serve:
- Arrange the salad on plates and tuck those prosciutto shards in at the last second. They need to stay visible and crisp for the full effect.
Save This recipe has become my go-to when I want something that feels fancy but requires almost no actual cooking. The way people lean in when you bring it to the table is pure kitchen magic.
Perfecting the Balance
The secret here is tasting your pears first. If they are particularly sweet, back off on the honey in the dressing. If they are slightly underripe, let the vinaigrette sit for five minutes so the flavors meld and soften.
Making It Your Own
I have swapped in sliced apples during winter months when pears feel lackluster. Toasted hazelnuts work beautifully too and add a different kind of richness that pairs surprisingly well with the frisée.
Serving Suggestions
This salad works as a starter but I have also served it alongside roasted chicken for a light dinner. The key is keeping the portions generous enough that people feel satisfied but not weighed down.
- A chilled Sauvignon Blanc makes everything sing
- Crusty bread helps mop up any extra vinaigrette
- Keep the prosciutto warm if you can for that hot-cold contrast
Save There is something deeply satisfying about a salad that feels this complete and considered. Hope it becomes a staple in your kitchen too.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
You can prepare components separately up to 4 hours ahead. Keep the vinaigrette, prosciutto shards, and dressed salad elements in separate containers. Toss everything together just before serving to maintain crisp textures.
- → What lettuce substitutes work well?
Arugula adds peppery notes, baby spinach offers milder flavor, or mixed greens provide variety. Each brings different character while maintaining the salad's balance.
- → How do I get perfectly crispy prosciutto?
Bake at 200°C (400°F) for 8–10 minutes on parchment paper. Watch closely during the last 2 minutes—prosciutto transforms from crisp to burned quickly. Let it cool completely before breaking into shards.
- → Can I make this vegetarian?
Simply omit the prosciutto and increase toasted walnuts or pecans to 60g (2 oz). You might add crumbled feta or extra blue cheese to maintain the savory element.
- → What wine pairs best with this salad?
A crisp Sauvignon Blanc, dry Pinot Grigio, or light Chablis complements the bitter-sweet-salty profile beautifully. The wine's acidity mirrors the vinaigrette while cutting through the rich cheese.
- → How long does the vinaigrette keep?
The vinaigrette stays fresh in a sealed container in the refrigerator for up to one week. Bring to room temperature and whisk well before using, as oil may solidify when chilled.