Save I stumbled on this combination during a desperate pantry raid last autumn. My dinner guests were arriving in twenty minutes, and all I had was a head of frisée looking at me judgmentally from the crisper drawer. The pears were slightly overripe, the blue cheese was the last sad crumbles from a weekend cheese board, but that first bite made me realize desperate times actually produce the best ideas. Now it is the first dish I make when I want people to think I actually planned something elegant.
Last winter my sister came over when she was recovering from surgery and too tired to cook properly. I made this salad while she sat at my counter watching, and she kept stealing the prosciutto shards before I could even finish assembling everything. We ended up eating standing up, picking at the bowl and talking until midnight, and she told me later it was the first time she had felt normal in weeks. Food has a way of doing that sometimes.
Ingredients
- Frisée lettuce: The bitterness is essential here, it balances the sweet pears and rich cheese perfectly
- Ripe pears: They need to yield slightly to pressure but still hold their shape when sliced
- Blue cheese: Room temperature crumbles blend better into the dressing
- Prosciutto: Baking it instead of frying gives you these delicate glass like shards
- Toasted walnuts: Toast them yourself, store bought never quite has the same depth
- White wine vinegar: Something bright to cut through all the rich elements
- Honey: Just enough to make the vinaigrette cling to every curly leaf
Instructions
- Crisp the prosciutto:
- Arrange the slices on a parchment lined baking sheet and bake at 200°C until they turn deep ruby and fragile, like autumn leaves caught in sunlight
- Whisk the vinaigrette:
- Combine olive oil, vinegar, Dijon, honey, salt and pepper until the mixture thickens slightly and coats the back of a spoon
- Assemble the base:
- Toss the frisée, pears, blue cheese and walnuts in a large bowl, letting the pear juices mingle with the crumbled cheese
- Dress gently:
- Drizzle the vinaigrette over the salad and use your hands to lift and turn the leaves until every piece is glistening
- Finish with prosciutto:
- Break the cooled prosciutto into shards and scatter them over the top right before serving so they stay impossibly crisp
Save This salad taught me that bitter greens deserve more love. My friend Maya grew up eating only romaine and tried to pick out all the frisée the first time I served this, but by the end of the meal she was asking for the recipe. Now she texts me photos whenever she finds particularly beautiful heads at the market, as if we are members of some secret bitter greens appreciation society.
Choosing The Right Pears
I have learned that Bosc or Anjou pears work best because they hold their shape when sliced and have this subtle spiciness that plays well with blue cheese. Avoid overly soft varieties, they will turn to mush the moment the vinaigrette hits them. The pears should be firm enough to snap when you bite into the salad, creating this incredible textural contrast against the crispy prosciutto and tender frisée.
Making It Your Own
Sometimes I swap the walnuts for pecans when I want something more buttery, or add thinly sliced red onion for extra bite. Once I used maple syrup instead of honey and the whole salad took on this smoky depth that was completely unexpected. The framework stays the same, but the little adjustments make it feel new every time.
Serving Suggestions
This salad works as a light lunch with crusty bread, or as an elegant starter before something rich like a braised meat dish. The bitterness cleanses the palate beautifully. I have also served it alongside quiche for brunch, where the sharpness cuts through the eggs and pastry in the most satisfying way.
- A crisp white wine like Sauvignon Blanc echoes the vinegar and bright notes
- Warm crusty bread helps catch all those precious vinaigrette droppings
- Keep extra prosciutto shards handy because guests will absolutely steal them
Save Sometimes the simplest combinations end up being the ones we return to again and again, and this salad has earned its permanent place in my rotation.
Recipe FAQ
- → Can I make this salad ahead of time?
Prepare the vinaigrette and crisp the prosciutto up to a day in advance. Store them separately in airtight containers. Assemble the salad just before serving to maintain the crisp texture of the frisée and prosciutto.
- → What can I substitute for frisée lettuce?
Arugula adds a peppery bite, baby spinach offers a milder flavor, or mixed greens work well. The key is choosing something that holds up to the bold flavors of blue cheese and prosciutto.
- → How do I get the prosciutto perfectly crispy?
Bake the prosciutto slices at 200°C (400°F) for 8–10 minutes on parchment paper. Watch closely in the final minutes as it can go from crisp to burnt quickly. Let it cool completely—it will crisp further as it cools.
- → Can I make this vegetarian?
Yes. Simply omit the prosciutto and add extra toasted nuts, or substitute with crispy fried capers or smoked salt for a savory element that mimics the cured meat's intensity.
- → What blue cheese works best?
Roquefort offers a sharp, tangy flavor, while Gorgonzola Dolce is milder and creamier. Stilton or a local artisan blue cheese also work beautifully—choose based on your preference for intensity.
- → Should the pears be ripe or firm?
Select pears that yield slightly to gentle pressure but still feel firm. Overripe pears will become mushy when tossed, while underripe ones lack sweetness and can be too crunchy.