Frisée Pear Blue Cheese Prosciutto (Print Page)

Vibrant salad with frisée, pears, blue cheese, and crispy prosciutto in tangy vinaigrette.

# What You Need:

→ Salad Base

01 - 1 large head frisée lettuce, washed and torn
02 - 2 ripe pears, cored and thinly sliced
03 - 3.5 oz blue cheese, crumbled
04 - 6 slices prosciutto
05 - 1 oz toasted walnuts or pecans, roughly chopped

→ Vinaigrette

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon white wine vinegar or champagne vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - Salt and freshly ground black pepper to taste

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Arrange prosciutto slices in a single layer and bake for 8 to 10 minutes until crisp. Remove from oven and cool completely, then break into large shards.
02 - In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
03 - In a large salad bowl, combine torn frisée, sliced pears, crumbled blue cheese, and toasted walnuts.
04 - Drizzle vinaigrette over the salad and toss gently to coat all components evenly. Top with crispy prosciutto shards immediately before serving.

# Expert Advice:

01 -
  • The contrast of bitter greens, creamy cheese, and sweet pears creates a flavor dance that feels fancy but takes barely 25 minutes from start to finish.
  • Crispy prosciutto adds a textural surprise that makes people think you've spent hours in the kitchen when really you've just mastered a simple trick.
  • It's the kind of salad that works as an elegant starter before dinner or a complete light lunch that doesn't leave you hungry.
02 -
  • The single most important timing detail is adding the prosciutto last—I learned this the hard way by dressing the entire salad with it on top, only to watch it soften into chewy strips within five minutes, which completely changes the experience.
  • Slice your pears just before assembly; unlike apples, they discolor quickly and turn an uninviting brown, so this isn't a dish you can completely prep ahead.
03 -
  • Dry your lettuce thoroughly after washing—water clinging to the leaves dilutes the vinaigrette and makes everything taste flat, so a salad spinner isn't just helpful, it's essential.
  • Toast your nuts in a dry pan just before you start cooking rather than earlier in the day; they'll taste fresher and hold their crunch better than pre-toasted versions sitting around.
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