Save The first time I served this salad, my friend Sarah actually stopped mid conversation and asked what was in it. There is something about the way salty prosciutto plays against sweet pear and creamy blue cheese that makes people forget their manners. I have since learned it is the kind of dish that turns a regular Tuesday dinner into something worth remembering.
I made this for a dinner party last fall when pears were at their peak. Everyone kept asking how long the dressing took to make, and I felt almost guilty admitting it was thirty seconds of whisking. The real secret is tearing the prosciutto over the salad right at the end so each bite gets those salty crispy bits that have been tossed in the vinaigrette.
Ingredients
- Frisée lettuce: The bitter edge is essential here, it balances the sweetness of pears and richness of cheese
- Ripe pears: Look for ones that give slightly when pressed, under ripe pears will not have that honeyed juiciness
- Blue cheese: Creamy varieties work best, something that will coat the frisée leaves
- Prosciutto: Thin slices crisp up beautifully in the oven and add this perfect salty crunch
- Toasted walnuts or pecans: They bring warmth and earthiness that grounds the brighter flavors
- White wine or champagne vinegar: Something bright but not harsh, champagne vinegar is my secret for elegant vinaigrettes
- Honey: Just enough to round out the acid and help the dressing cling to those curly frisée leaves
Instructions
- Crisp the prosciutto:
- Lay the slices flat on parchment lined baking sheets, they should not overlap, and bake until they curl and turn deep red, about 8 to 10 minutes.
- Whisk the vinaigrette:
- Combine the olive oil, vinegar, mustard, honey, salt and pepper in a small bowl and whisk until it looks glossy and slightly thickened.
- Assemble the base:
- Pile the frisée into your biggest salad bowl, then scatter the sliced pears, crumbled blue cheese and toasted nuts over the top.
- Toss and finish:
- Drizzle about half the vinaigrette and toss gently with your hands, then add more as needed and break the prosciutto into large shards right over the salad.
Save My grandmother used to say that bitter greens make you appreciate the sweet things more. I think about that every time I make this salad. It is not just a collection of ingredients, it is this perfectly balanced little moment on a plate.
Choosing Your Pears
I have learned that Bartlett and Bosc pears hold their shape beautifully when sliced, while Anjou varieties get softer and more voluptuous. The key is using pears that yield to gentle pressure but are not mushy. If they are too firm they will not have that honeyed sweetness that makes this salad sing.
The Prosciutto Trick
Sometimes I will bake extra prosciutto just to snack on while I assemble everything. The shards should be irregular and dramatic, not neat little crumbles. Breaking them over the salad creates this beautiful confetti effect and ensures every bite gets some of that salty crunch.
Making It Your Own
This salad is remarkably flexible once you understand the balance of bitter, sweet, salty and creamy. I have swapped in toasted hazelnuts during winter and added pomegranate seeds for holiday gatherings. The framework stays the same but the details can shift with the seasons.
- Try shaved Parmesan instead of blue cheese for something milder
- Add a handful of fresh herbs like tarragon or chives
- A handful of dried cranberries works beautifully in fall
Save This is the salad that converts people who think they do not like blue cheese or bitter greens. Something about the combination just works.
Recipe Guide
- → What makes frisée special in this salad?
Frisée brings a pleasant bitterness and curly, crunchy texture that contrasts beautifully with sweet pears and rich blue cheese. Its sturdy leaves hold dressing well without wilting quickly.
- → Can I prepare this ahead of time?
Prepare components separately in advance: crisp the prosciutto, slice pears (toss with lemon to prevent browning), and whisk the vinaigrette. Assemble just before serving to maintain texture.
- → What blue cheese works best?
Roquefort offers sharp intensity, while gorgonzola dolce provides creaminess. Any crumbly blue cheese delivers the characteristic tang that cuts through sweet pears and salty prosciutto.
- → How do I get perfectly crispy prosciutto?
Bake at 200°C (400°F) for 8-10 minutes on parchment paper. Watch closely—prosciutto goes from crisp to burnt quickly. It will continue crisping as it cools on the pan.
- → What wine pairs well?
A crisp Sauvignon Blanc or dry Riesling complements the salty prosciutto and creamy blue cheese while echoing the pears' fruitiness. The wine's acidity balances the rich components.
- → Can I make this vegetarian?
Simply omit the prosciutto and add extra toasted walnuts or pecans for crunch. You could also add crumbled feta or goat cheese if avoiding blue cheese while maintaining tangy contrast.