Frisée Pear Blue Cheese Prosciutto (Printable)

Elegant blend of crisp prosciutto, juicy pears, and creamy blue cheese over frisée

# What you'll need:

→ Salad Base

01 - 1 large head frisée lettuce, washed and torn into bite-sized pieces
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 tbsp extra-virgin olive oil
07 - 1 tbsp white wine vinegar or champagne vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste

# How to make it:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange the prosciutto slices in a single layer on the baking sheet. Bake for 8–10 minutes, or until crisp. Let cool, then break into large shards.
03 - In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
04 - In a large salad bowl, combine frisée, sliced pears, blue cheese, and toasted walnuts.
05 - Drizzle the vinaigrette over the salad and toss gently to coat evenly.
06 - Top the salad with crispy prosciutto shards just before serving.

# Expert suggestions:

01 -
  • The bitter frisée and sweet pears create this incredible flavor dance that wakes up your palate
  • Crispy prosciutto adds this salty crunch that makes every bite exciting
  • It comes together in under 30 minutes but looks like something from a fancy bistro
02 -
  • Don't dress the salad more than 10 minutes before serving or the frisée will wilt and lose its gorgeous structure
  • The prosciutto can be made ahead and stored in an airtight container—just don't refrigerate it or it'll lose its crunch
  • Pears oxidize quickly, so slice them right before assembling for the prettiest presentation
03 -
  • Room temperature pears taste sweeter and have better texture than cold ones from the fridge
  • Let the dressed salad sit for exactly two minutes before serving—this brief rest lets flavors meld without wilting
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