Save The first time I served this salad, my friend Sarah actually stopped mid conversation and asked what was in it. The combination of bitter frisée and sweet pears with that salty prosciutto crunch hits every part of your palate at once. I've since learned it's the kind of starter that makes people linger at the table longer than planned.
Last autumn, I made this for a dinner party when I was running behind schedule. The prosciutto crisped up perfectly while I quickly whisked the dressing, and something about the way the pears caught the afternoon light made the whole dish feel effortless. My guests actually asked for the recipe before they'd even finished their first helpings.
Ingredients
- 1 large head frisée lettuce: The curly leaves hold dressing beautifully and their bitterness balances the sweet pears perfectly
- 2 ripe pears: Choose ones that give slightly to pressure, but still feel firm enough to hold their shape when sliced
- 100 g blue cheese: Room temperature cheese crumbles more easily and distributes throughout the salad
- 6 slices prosciutto: Thinly sliced works best for achieving that delicate, shatter crisp texture in the oven
- 30 g toasted walnuts or pecans: Toasting them yourself adds a depth of flavor you cant get from store bought
- 2 tbsp extra virgin olive oil: Use your best quality oil here since the dressing is simple
- 1 tbsp white wine vinegar: Champagne vinegar adds a lovely brightness, but white wine vinegar works perfectly too
- 1 tsp Dijon mustard: This emulsifies the dressing and adds just enough sharpness
- 1 tsp honey: The honey mellows the vinegar and helps the dressing cling to the frisée
- Salt and freshly ground black pepper: Taste as you go, since the prosciutto and blue cheese already bring saltiness
Instructions
- Crisp the prosciutto:
- Preheat your oven to 200°C and line a baking sheet with parchment paper. Arrange the prosciutto in a single layer and bake for 8 to 10 minutes until it's crisp and deeply colored. Let it cool completely on the pan before breaking into shards.
- Whisk the vinaigrette:
- In a small bowl, combine the olive oil, vinegar, Dijon mustard, honey, salt, and pepper. Whisk vigorously until the mixture thickens slightly and becomes emulsified.
- Assemble the base:
- Place the frisée, sliced pears, crumbled blue cheese, and toasted nuts in a large salad bowl. Keep the prosciutto separate for now to maintain its crunch.
- Dress and serve:
- Drizzle about half the vinaigrette over the salad and toss gently with your hands to coat every leaf. Add more dressing as needed, then top with the prosciutto shards and serve immediately.
Save This salad has become my go to when I want to make people feel special without spending hours in the kitchen. Something about the way the flavors dance together makes even a Tuesday night dinner feel like an occasion worth celebrating.
Making It Your Own
I've discovered that swapping in arugula creates a peppery kick that some guests actually prefer. The beauty of this recipe is how forgiving it is with substitutions while still maintaining that elegant balance of flavors and textures.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the rich blue cheese and complements the sweet pears beautifully. If you're serving this as a light lunch, a slice of crusty baguette helps soak up any extra dressing at the bottom of the bowl.
Timing Everything Right
The key to this salad is having everything prepped before you start assembling. I always toast my nuts while the oven is hot from crisping the prosciutto, which saves time and fills the kitchen with an incredible aroma.
- Crisp the prosciutto up to 4 hours ahead and store it in an airtight container
- Whisk the dressing in the same jar you'll store it in for less cleanup
- Slice the pears right before serving to prevent them from oxidizing
Save There's something deeply satisfying about a salad that looks this impressive but comes together so quickly. It's the kind of recipe that reminds me why simple, quality ingredients are often all you need.
Recipe Guide
- → What makes frisée special in this salad?
Frisée's curly, frizzy leaves and pleasantly bitter flavor provide excellent texture and contrast to sweet pears and rich blue cheese. Its hearty structure holds up well to vinaigrette without wilting.
- → How do I get prosciutto perfectly crispy?
Bake prosciutto slices at 200°C (400°F) for 8–10 minutes on parchment paper until deeply crisp and slightly darkened. Let cool completely—the slices will shatter beautifully into large, dramatic shards.
- → Can I make this salad ahead?
Prepare components separately in advance: crisp the prosciutto, toast the nuts, whisk the vinaigrette, and slice the pears (toss with lemon juice to prevent browning). Toss everything just before serving to maintain crisp textures.
- → What's the best blue cheese for this salad?
Roquefort offers sharp intensity, while Gorgonzola Dolce provides creaminess. Saint Agur or a classic British Stilton works beautifully. Choose a blue cheese that crumbles well but still holds some structure.
- → How do I adjust the vinaigrette balance?
Taste before dressing: add more honey for sweetness, extra vinegar for acidity, or another pinch of salt. The vinaigrette should taste slightly sharp on its own—it will mellow when coating the bitter greens and sweet fruit.
- → What can I substitute for frisée?
Arugula adds peppery bite, baby spinach offers mild sweetness, or mixed young greens provide variety. For bitter frisée alternatives, try radicchio, endive, or Belgian endive for similar contrast.