Frisée Pear Blue Cheese Prosciutto

There's something about the moment when you plate a salad that feels almost ceremonial—like you're about to serve something that shouldn't be as satisfying as it is. I discovered this particular combination on a cool autumn evening when I had leftover prosciutto that absolutely needed to be crisped up, a pear that was at its sweet peak, and a wedge of blue cheese that seemed to whisper for company. The bitter frisée balanced everything so perfectly that I found myself making it again and again, each time tweaking nothing because it simply worked.

I made this for my partner one Sunday when we were both too tired to cook anything complicated but wanted something that felt special anyway. We sat outside with the salad and a cold glass of wine, and somewhere between the first bite and the last leaf, the afternoon just settled into something quiet and perfect. That's when I knew this wasn't just a recipe—it was a small moment maker.

Ingredients

• Frisée lettuce: This wispy, slightly bitter green is what makes the salad sing—it's sturdy enough to hold the vinaigrette without wilting into submission, and its assertive flavor keeps all the sweet and creamy elements from becoming one-note.
• Pears: Choose ones that are ripe but still firm enough to slice cleanly; they should give slightly to thumb pressure but not feel mushy, as their sweetness and juiciness are what balance the bitter greens.
• Blue cheese: Crumble it by hand rather than using pre-crumbled if you can—the irregular pieces distribute better through the salad and add personality to every bite.
• Prosciutto: The oven method makes it shatter-crisp without any grease, which is why we bake rather than pan-fry; it also means your kitchen smells incredible without becoming smoky.
• Toasted walnuts or pecans: Buy them already toasted if time is short, or toast them yourself for about 5 minutes in a dry pan—the aroma is worth the extra step, and they add a grounding nuttiness that ties everything together.
• Extra-virgin olive oil: This is where you don't skimp; a quality oil is the foundation of a vinaigrette that actually tastes like something worth dressing a salad for.
• White wine or champagne vinegar: The gentler acid here means the vinaigrette won't overpower the delicate pear—it just whispers rather than shouts.
• Dijon mustard: Just a teaspoon, but it acts as an emulsifier and adds a subtle sharpness that keeps the salad from tasting too sweet.
• Honey: A small amount rounds out the acidity and complements the pear's natural sweetness without making anything cloying.

Instructions

Fire up your oven and prepare for crispy magic:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper. This setup ensures even heat circulation and prevents any sticking drama.

Transform prosciutto into shards:

Lay the slices flat on the sheet without overlapping, then slide into the oven for 8–10 minutes until they're golden and have that satisfying crunch. You'll hear them crackle as they cool—that's your signal they're perfect.

Build your vinaigrette with intention:

In a small bowl, whisk together the olive oil, vinegar, mustard, and honey until it looks emulsified and slightly thickened. Taste it before you finish—this is where you adjust the salt and pepper to your preference, because your palate knows better than any recipe.

Compose the salad base:

Tear the frisée into bite-sized pieces (don't chop it—tearing keeps the leaves from bruising and turning dark), then combine with your sliced pears, crumbled blue cheese, and toasted nuts in a large bowl. This is your foundation, and it can sit for a moment without falling apart.

Dress it gently:

Pour the vinaigrette over the salad and use two forks or salad servers to toss with care—you're coating everything, not crushing the delicate leaves. Every piece should glisten slightly.

Crown it and serve immediately:

Break the cooled prosciutto into large, dramatic shards and scatter them over the top just before serving, because they'll lose their crispness if they sit in the moisture of the dressed salad for more than a minute or two.

Save

There was one evening when a friend who claimed to be a salad avoider came over, and I made this without thinking much about it. She had thirds, and then asked for the recipe—not to copy it, but to understand why a salad could possibly taste this good. That conversation changed how I think about what a simple plate of vegetables can become.

The Art of Balance

This salad works because it's built on contrast—bitter against sweet, creamy against crisp, substantial against delicate. Each component plays a specific role rather than simply filling space on a plate. Once you understand how these flavors dance together, you can start swapping: try radicchio for frisée, swap the pears for apple slices in autumn, or use different blue cheeses depending on how bold you're feeling that day.

Wine Pairing and Serving

A crisp Sauvignon Blanc cuts through the richness of the cheese and prosciutto while echoing the slight mineral notes of the vinaigrette. If wine isn't your thing, a sparkling water with lemon works beautifully—the bubbles actually refresh your palate between bites. Serve this salad immediately after tossing; temperature matters less than timing, and the whole experience comes together best when everything is at its intended texture.

Variations and Flexibility

I've learned that rigidity in the kitchen is the enemy of cooking. This salad is flexible enough to bend with the seasons and what's available in your market. In spring, use tender arugula instead of frisée and swap pears for fresh strawberries. Winter calls for a heartier approach—add some toasted breadcrumbs for texture and use Roquefort instead of milder blue cheese. The structure stays the same; only the ingredients shift.

• For a vegetarian version, double the walnuts and add some dried cranberries for the sweetness you'd lose without prosciutto.
• Make the vinaigrette thicker by whisking in a touch of Dijon mustard if you want it to cling better to every leaf.
• If blue cheese feels too intense, crumble a creamy goat cheese instead and reduce the quantity slightly.

Save

This salad reminds me that sometimes the simplest dishes are the ones people remember most. Serve it with confidence and watch how quickly the plate empties.

Q&A About the Recipe

→ Can I make this salad ahead of time?

Prepare the vinaigrette and crispy prosciutto in advance, but assemble the salad just before serving to keep the frisée crisp and pears from browning. Store components separately in the refrigerator.

→ What can I substitute for frisée lettuce?

Arugula, baby spinach, or mixed greens work well as alternatives. Each brings a slightly different flavor profile—arugula adds peppery notes, while spinach offers a milder taste.

→ How do I prevent the pears from turning brown?

Toss sliced pears with a little lemon juice immediately after cutting. The acidity helps prevent oxidation and keeps them looking fresh.

→ Can I make this vegetarian?

Simply omit the prosciutto and add extra toasted nuts or roasted chickpeas for protein and crunch. The salad remains delicious and satisfying.

→ What type of blue cheese works best?

Roquefort, Gorgonzola, or Stilton all pair beautifully. Choose based on your preference—Gorgonzola is milder, while Roquefort offers a more intense flavor.

→ How long will the crispy prosciutto stay crisp?

Store cooled prosciutto shards in an airtight container at room temperature for up to 2 days. Avoid refrigerating as moisture can make them lose their crunch.