Frisée, Pear, Blue Cheese, Prosciutto Salad

Last autumn, my sister insisted I try this salad at her tiny apartment dinner party. I raised an eyebrow at bitter lettuce on the menu, but one bite of those crisp prosciutto shards against sweet pear and creamy blue cheese completely changed my mind. Now it is the first thing I make when I need something that feels fancy but comes together in under half an hour.

I served this at a last minute brunch when friends dropped by unexpectedly. Everyone kept asking what made the salad taste so special, and I had to admit the secret was just letting the prosciutto get properly crisp in the oven while I caught up with them in the living room.

Ingredients

• Frisée lettuce: The frizzy leaves hold dressing beautifully and their natural bitterness balances the rich elements
• Ripe pears: Choose pears that give slightly when pressed, as they will provide the perfect sweetness against the salty components
• Blue cheese: Creamy and pungent, this ties all the flavors together into something cohesive
• Prosciutto: Baking until crisp transforms it into elegant salty shards that crunch throughout every bite
• Toasted walnuts or pecans: These add essential texture and a nutty undertone that grounds the lighter ingredients
• White wine or champagne vinegar: A bright acid that cuts through the cheese and complements the fruit
• Honey: Just enough to mellow the vinegar and help the vinaigrette cling to the frisée leaves

Instructions

Crisp the prosciutto:

The oven method gives you perfect control over the crispness without standing over a hot pan.

Whisk the vinaigrette:

Emulsify until the dressing thickens slightly and coats the back of a spoon.

Assemble the base:

Combine everything except the prosciutto in a large bowl so you have room to toss properly.

Dress the salad:

Drizzle and toss gently so each frizzy leaf gets coated without bruising the pears.

Add the finishing touch:

Scatter the prosciutto shards across the top right before serving so they stay crunchy.

Pin It

My friend requested this salad for her birthday lunch instead of cake. She said it was exactly the kind of food that makes you feel taken care of.

Making It Your Own

Arugula works beautifully if frisée feels too adventurous, and the pepperiness adds another dimension. Baby spinach creates a milder base that lets the blue cheese shine even more.

Pairing Suggestions

A crisp Sauvignon Blanc cuts through the richness while echoing the fruit notes. For something different, an Albariño brings enough brightness to balance every component on the plate.

Timing Your Assembly

I learned the hard way that this salad waits for no one. The magic happens in those first few minutes after dressing when everything is at its peak.

• Toast your nuts up to a day ahead and store them airtight
• Slice pears right before assembling to prevent browning
• Keep the prosciutto shards separate until the moment you serve

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This salad taught me that elegance does not require effort, just the right ingredients coming together at the right time.

Recipe FAQs

→ Can I substitute the frisée lettuce?

Yes, arugula or baby spinach work beautifully as alternatives. Both maintain the peppery bite that complements the sweet pears and rich blue cheese.

→ How do I get the prosciutto perfectly crispy?

Bake at 200°C (400°F) for 8–10 minutes on parchment paper. Watch closely in the final minutes as it crisps quickly. Let cool completely before breaking into shards.

→ Can I make this vegetarian?

Simply omit the prosciutto and add extra toasted nuts or crispy pancetta alternatives. The salad remains satisfying with the additional crunch from walnuts or pecans.

→ What wine pairs best with this salad?

A light white wine like Sauvignon Blanc complements the tangy vinaigrette and balances the creamy blue cheese. The wine's acidity cuts through the rich elements beautifully.

→ How far in advance can I prepare this?

Prepare vinaigrette and crisp prosciutto up to 4 hours ahead. Assemble salad just before serving to maintain the crisp texture of frisée and prevent pears from oxidizing.

→ What other blue cheeses work well?

Gorgonzola dolce offers a milder creaminess, while Roquefort delivers a sharper, more intense flavor. Choose based on your preference for subtle or bold blue notes.