Frisée, Pear, Blue Cheese, Prosciutto Salad (Print View)

Elegant salad with frisée, pears, blue cheese, and crispy prosciutto drizzled with tangy vinaigrette

# What You’ll Need:

→ Salad Components

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

→ Honey Mustard 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. Line a baking sheet with parchment paper.
02 - Arrange prosciutto slices in a single layer on the prepared baking sheet. Bake for 8-10 minutes until crispy. Remove and let cool completely, then break into large shards.
03 - In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified and smooth.
04 - In a large salad bowl, combine frisée lettuce, sliced pears, crumbled blue cheese, and toasted nuts.
05 - Drizzle vinaigrette over salad and toss gently to coat evenly. Top with crispy prosciutto shards immediately before serving.

# Expert Advice:

01 -
  • The salty crunch of prosciutto against juicy pears creates that perfect sweet and savory balance we all crave
  • It looks impressive on the plate but requires almost zero actual cooking skills
  • Bitter frisée cuts through rich blue cheese so every bite feels bright and balanced
02 -
  • Prosciutto goes from perfect to burned quickly, so check it at the 8 minute mark
  • The vinaigrette tastes better after sitting for 10 minutes, so make it first
  • Toss the salad just before serving or the frisée will wilt under the dressing
03 -
  • Room temperature pears have more flavor and a better texture than cold ones from the fridge
  • Use your hands to gently toss the salad, tongs tend to bruise delicate frisée leaves
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