Frisée Pear Blue Cheese Prosciutto (Printable)

Bitter frisée meets sweet pears, creamy blue cheese, and crispy prosciutto in a tangy vinaigrette.

# Components:

→ 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

# Directions:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper. Arrange prosciutto slices in single layer and bake 8–10 minutes until crisp. Cool, then break into large shards.
02 - Whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper in small bowl until emulsified.
03 - Combine frisée, sliced pears, blue cheese, and toasted nuts in large salad bowl. Drizzle vinaigrette over top and toss gently to coat evenly.
04 - Top salad with crispy prosciutto shards immediately before serving.

# Expert Advice:

01 -
  • The bitter frisée cuts through rich blue cheese like a knife through silk
  • Crispy prosciutto adds this incredible salt crunch that makes salads feel special
  • It comes together in under thirty minutes but tastes like a restaurant starter
02 -
  • Dress the salad just before serving or the frisée will wilt and lose its signature crunch
  • Room temperature pears release more juice and flavor into the vinaigrette
  • The prosciutto continues crisping after it leaves the oven, so do not overbake
03 -
  • Tear the prosciutto into different sized shards for visual interest
  • Use your hands to toss the salad, tongs bruise the delicate frisée
Return