Save to Pinterest My neighbor brought over a salad like this after a dinner party once, and I stood in my kitchen eating it straight from the bowl at midnight. The way the salty prosciutto shattered against the creamy cheese and the sweet pear was something I couldn't stop thinking about. I scribbled down what I remembered on a napkin, tested it twice that week, and it's been my go-to whenever I want to feel like I'm hosting something special without the stress. It looks fancy but comes together faster than most people can set a table.
I made this for a small lunch on a rainy Saturday, and one of my friends said it tasted like something she'd order at a bistro in Paris. I laughed because I'd just pulled it together in fifteen minutes while we were catching up over coffee. But that's the magic of it, the ingredients do all the talking, and you just get to arrange them like you know what you're doing.
Ingredients
- Frisée lettuce: Its bitter, feathery leaves stand up to bold flavors and don't wilt under dressing like softer greens do.
- Ripe pears: Look for ones that give just slightly when you press them, they should be sweet but still firm enough to slice cleanly.
- Blue cheese: Crumble it yourself instead of buying pre-crumbled, it tastes fresher and melts into the salad better.
- Prosciutto: Baking it until crisp transforms it into something almost like a savory chip, and it keeps its shape when you break it apart.
- Toasted walnuts or pecans: Toast them yourself in a dry pan for a few minutes, the oils wake up and the flavor deepens.
- Extra-virgin olive oil: Use something you'd actually want to taste, it's the backbone of the vinaigrette.
- White wine vinegar or champagne vinegar: The slight acidity cuts through the richness and brightens everything up.
- Dijon mustard: It helps emulsify the dressing and adds a subtle sharpness.
- Honey: Just a touch balances the vinegar and rounds out the flavors.
Instructions
- Crisp the prosciutto:
- Preheat your oven to 200°C and line a baking sheet with parchment. Lay the prosciutto slices flat and bake for 8 to 10 minutes until they curl and turn crisp, then let them cool so they harden up.
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, vinegar, Dijon, honey, salt, and pepper until it looks smooth and slightly creamy. Taste it and adjust if you want more tang or sweetness.
- Prep the salad base:
- Tear the frisée into a large bowl, add the sliced pears, crumbled blue cheese, and toasted nuts. Keep it loose so everything has room to mix.
- Dress and toss:
- Drizzle the vinaigrette over the greens and toss gently with your hands or tongs, making sure everything gets a light coat. Don't drown it, you want the leaves to glisten, not swim.
- Finish with prosciutto:
- Break the cooled prosciutto into large shards and scatter them over the top just before you bring it to the table. They'll stay crispy if you add them at the last second.
Save to Pinterest I brought this to a potluck once and someone asked if I'd catered it. I didn't have the heart to tell them it took less time than it took me to drive there. It's become my secret weapon when I want to look like I tried harder than I did, and honestly, I think that's the best kind of recipe to have in your back pocket.
Choosing Your Greens
Frisée has that slightly bitter edge that makes the sweet pear and funky blue cheese pop, but I've swapped in arugula when I couldn't find it and it worked just fine. Baby spinach is milder and more forgiving if you're serving this to people who aren't into bitter greens. The key is using something sturdy enough to hold up under the dressing without turning limp after five minutes.
Pairing and Serving
This salad shines as a starter before something rich like roasted chicken or pasta, but I've also eaten it as a full lunch with a hunk of crusty bread on the side. A crisp white wine like Sauvignon Blanc works beautifully, or even a dry rosé if you're in the mood. If you're making it for a crowd, you can double the recipe easily and toss it in a big shallow platter so everyone can see the layers.
Make-Ahead and Swaps
You can crisp the prosciutto and make the vinaigrette a few hours ahead, then just keep them separate until you're ready to serve. The nuts can be toasted the day before and stored in an airtight container. If you want to skip the prosciutto for a vegetarian version, add extra nuts or even some roasted chickpeas for crunch.
- Try gorgonzola or Roquefort if you want a stronger blue cheese flavor.
- Swap the pears for thinly sliced apples or figs when they're in season.
- A splash of balsamic instead of white wine vinegar gives it a deeper, slightly sweeter note.
Save to Pinterest This is one of those salads that reminds you how good simple ingredients can be when you let them speak for themselves. Make it once and I promise it'll become one of your favorites too.
Common Recipe Questions
- → Can I prepare this salad in advance?
Prepare components separately: wash and tear frisée, slice pears, crumble cheese, and make vinaigrette up to 4 hours ahead. Assemble just before serving to maintain crispness and prevent pears from browning.
- → What's the best substitute for frisée?
Arugula, baby spinach, or endive work well. Arugula maintains bitterness, while spinach offers a milder flavor. Adjust vinaigrette intensity based on your lettuce choice.
- → How do I keep the prosciutto crispy?
Bake until completely dry and brittle, usually 8-10 minutes at 200°C. Cool fully before breaking into shards. Add to salad just before serving to prevent sogginess from the vinaigrette.
- → Are there vegetarian options?
Omit prosciutto and increase toasted nuts to 60g for added protein and crunch. Consider adding roasted chickpeas or seeds for extra substance and nutrients.
- → Which blue cheese works best?
Gorgonzola offers creaminess, Roquefort provides stronger funk, and traditional blue cheese balances both. Choose based on your taste preference and ensure it's gluten-free if needed.
- → What wine pairs with this salad?
Light white wines like Sauvignon Blanc complement the salad's acidity and sweetness. Crisp rosé or dry Riesling also pair beautifully with the blue cheese and pear combination.