Save to Pinterest The first time I served this salad, my friend Sarah actually stopped mid-conversation and asked what was in it. Something about the bitter frisée meeting sweet pears and that salty prosciutto crunch just makes people pay attention.
I made this for a last-minute lunch with my sister last fall. We ended up lingering at the table for hours, picking at the remaining prosciutto shards and talking about everything and nothing.
Ingredients
- Frisée lettuce: The bitter fronds cut through the rich elements and add beautiful texture
- Ripe pears: Look for ones that give slightly when pressed but still hold their shape when sliced
- Blue cheese: Its creaminess bridges the gap between sweet and savory elements
- Prosciutto: Baking it transforms into delicate, salty glass-like shards that shatter beautifully
- Toasted walnuts: These bring an earthy crunch that rounds out the softer textures
- White wine vinegar: Adds brightness without overwhelming the delicate flavors
- Honey: Just enough to balance the vinegar and tie everything together
Instructions
- Crisp the prosciutto:
- Bake until the fat renders and the meat turns translucent-crisp, like delicate red glass
- Whisk the vinaigrette:
- Emulsify until the mixture thickens slightly and coats the back of a spoon
- Combine the base:
- Toss gently so the delicate frisée doesnt bruise or break down
- Dress and finish:
- Add the prosciutto last so it stays crisp and doesnt get soggy from the dressing
Save to Pinterest This has become my go-to when I want something that feels special without hours of prep. My husband still talks about the time I made it for our anniversary.
Choosing Your Greens
Frisées curly, frizzy leaves hold dressing beautifully while adding that signature bitter edge. If you find it too assertive, try mixing it half and half with baby spinach or butter lettuce.
Perfect Pear Selection
Bosc and Anjou pears work wonderfully here since they hold their shape when sliced. Avoid overly soft varieties that might turn to mush when you toss the salad.
Making It Yours
Sometimes I swap in crumbled goat cheese if blue cheese feels too strong for guests. The salty creaminess still works perfectly with the sweet pears.
- Try adding pomegranate seeds for extra color and burst of sweetness
- A handful of fresh chives or tarragon adds an herbal note
- Make it a main course by adding a poached egg on top
Save to Pinterest Hope this brings as many lingering, happy moments to your table as it has to mine.
Recipe Questions & Answers
- → Can I prepare the components ahead?
Yes, you can wash and tear the frisée, slice the pears, and make the vinaigrette up to 4 hours ahead. Store them separately in the refrigerator. Crisp the prosciutto and assemble just before serving to maintain texture.
- → What's the best way to slice the pears?
Core the pears, then slice them into thin, even wedges about 1/8 inch thick. This ensures delicate bites throughout the salad and allows the vinaigrette to coat them lightly.
- → Can I use a different blue cheese?
Absolutely. Gorgonzola offers a milder creaminess, while Roquefort provides a sharper, more intense flavor. Stilton works well too. Choose based on your preference for blue cheese intensity.
- → How do I get the prosciutto perfectly crispy?
Bake at 200°C (400°F) for 8-10 minutes on parchment paper. Watch closely near the end—prosciutto goes from crisp to burned quickly. It should darken and feel brittle to the touch when done.
- → What can I substitute for frisée?
Arugula adds peppery notes, baby spinach offers mild sweetness, or mixed young greens provide a balanced flavor profile. The key is using sturdy greens that hold up well to the rich toppings.
- → Is there a vegetarian protein alternative?
Replace prosciutto with crispy chickpeas, toasted pumpkin seeds, or additional nuts for crunch. You could also use vegetarian bacon or simply increase the walnut/pecan portion to 50g.