Frisée Pear Blue Cheese Prosciutto

The first time I served this salad was during a rushed dinner party prep when I realized my planned main was taking twice as long as expected. I threw together what I had in the fridge—some frisée from the farmers market, a couple of pears sitting on the counter, and prosciutto I'd crisped earlier that day. Everyone kept asking for seconds, and honestly, the salad ended up being the star of the show.

Last autumn, my friend Sarah dropped by unexpectedly with a bottle of champagne, and I threw this salad together as a starter. We ended up lingering over the bowls so long that the main course got cold, and neither of us cared. That's when I knew this recipe was a keeper—something that turns a regular Tuesday into a occasion.

Ingredients

• Frisée lettuce: The bitter frilly leaves are what make this salad sophisticated and balanced
• Ripe pears: Choose ones that give slightly when pressed—Bosc or Bartlett work beautifully here
• Blue cheese: Creamy richness that ties everything together, though I've discovered gorgonzola adds a wonderful milder funk
• Prosciutto: Gets impossibly crispy in the oven and adds that perfect salty punch
• Walnuts or pecans: Toast them yourself for the best flavor—the kitchen smells amazing afterward
• White wine vinegar: Champagne vinegar is my secret weapon for extra elegance, but regular white wine works perfectly
• Honey: Just enough to round out the sharpness of the vinegar and mustard

Instructions

Crisp the prosciutto:

Preheat your oven to 200°C and line a baking sheet. Arrange prosciutto in a single layer and bake 8 to 10 minutes until it's transformed into these gorgeous salty shards that shatter when you bite them.

Whisk the vinaigrette:

Combine olive oil, vinegar, Dijon, honey, salt, and pepper in a small bowl. Whisk until it emulsifies into this glossy dressing that coats every leaf perfectly.

Assemble the base:

In a large bowl, toss frisée, sliced pears, crumbled blue cheese, and toasted nuts together gently. The contrast of textures here is everything—soft pears against crunchy nuts, creamy cheese against crisp greens.

Dress and serve:

Drizzle vinaigrette over the salad and toss lightly. Top with prosciutto shards right before serving so they stay perfectly crisp.

Save

This salad has become my go-to when life feels too serious and I need something beautiful on the table without hours of effort. There's something about the interplay of bitter, sweet, salty, and creamy that reminds me why I fell in love with cooking in the first place.

Make It Your Own

Sometimes I swap arugula for half the frisée when I want something peppier, or add sliced apples when pears aren't in season. The beauty here is in the balance of flavors and textures—tweak what you want, but keep that bitter element and that salty crunch.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the blue cheese beautifully, or try a dry sparkling wine if you're feeling celebratory. The right wine makes this salad feel like a proper tasting menu experience.

Scaling For A Crowd

This doubles effortlessly for larger gatherings—I've made it for eight people with no changes except a bigger bowl. Just keep the components separate until the last minute and you'll have a stunning dish that looks like you spent hours on it.

• Dress individual portions if serving a crowd so nothing sits too long in vinaigrette
• Make the vinaigrette up to three days ahead and store it in a jar
• Toast extra nuts while the oven is hot—they're perfect for snacking

Save

Every time I make this salad, I'm reminded that the most memorable meals are often the simplest ones, fresh ingredients treated with respect and assembled with care. Enjoy every bite.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Prepare components separately in advance. Store vinaigrette in the fridge, keep pears in acidulated water to prevent browning, and crisp prosciutto the day before. Assemble just before serving to maintain texture.

→ What can I substitute for frisée lettuce?

Arugula adds peppery notes, baby spinach offers mild sweetness, or mixed spring greens provide variety. Each alternative works beautifully with the pears and blue cheese pairing.

→ How do I achieve perfectly crispy prosciutto?

Bake at 200°C (400°F) for 8-10 minutes on parchment paper. Watch closely during the final minutes—prosciutto transitions from crisp to burned quickly. Let cool completely to achieve maximum crunch.

→ Which blue cheese works best?

Roquefort offers sharp intensity, Gorgonzola Dolce provides creaminess, and Stilton delivers balanced earthiness. Choose based on your preference for mild or bold blue cheese flavor.

→ Can I make this vegetarian?

Simply omit the prosciutto and increase toasted walnuts or pecans to 50g. Consider adding avocado slices or roasted chickpeas for additional protein and satisfying texture.

→ What wine pairs well with this salad?

Sauvignon Blanc complements the vinaigrette, Pinot Grigio balances the blue cheese, or a dry Prosecco offers celebratory bubbles. The wine's acidity should match the tangy dressing.