Pin The first time I served this salad was at a dinner party where I completely forgot to make a planned side dish. A friend had dropped off some gorgeous pears from her tree that morning and I had prosciutto in the fridge, so I threw everything together in a panic. Everyone kept asking about the recipe, and honestly, I had to write down what I had done because I was just tossing things in.
Last autumn my sister came over exhausted from work and I made this for lunch. She took one bite and actually went quiet, which never happens, and then asked if I could teach her how to make something that tasted this expensive and sophisticated. We ended up eating it at the counter while talking about how sometimes the simplest combinations are the ones that stay with you.
Ingredients
- Frisée lettuce: The bitterness is essential here, it cuts through the rich cheese and sweet pears perfectly
- Ripe pears: Choose ones that give slightly when pressed, they should have some yield but not be mushy
- Blue cheese: The creaminess ties everything together, though I have used gorgonzola in a pinch
- Prosciutto: Bake it longer than you think you need to, it should shatter when you bite it
- Toasted walnuts: Toast them yourself, it makes such a difference in the final flavor
- White wine vinegar: Something bright and acidic to balance all the rich elements
- Honey: Just enough to bring out the pear sweetness without making the dressing sugary
Instructions
- Crisping the prosciutto:
- Set your oven to 200°C and line a baking sheet, then arrange the prosciutto in a single layer without overlapping. Bake until the slices look darkened and fragile, about 8 to 10 minutes, cooling completely on the paper before breaking into jagged pieces.
- Making the vinaigrette:
- Whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt and pepper until it thickens slightly and turns opaque. Taste it and adjust the acid or sweet, remembering the pears will add their own sugar.
- Assembling the salad:
- In a large bowl, combine the torn frisée, sliced pears, crumbled blue cheese and toasted walnuts. Pour the vinaigrette over everything and toss gently with your hands, letting the dressing coat each leaf of frisée.
- Final touch:
- Arrange the salad on plates and scatter the prosciutto shards over the top just before serving so they stay crisp and salty against the sweet pears.
Pin This salad became my go-to for those nights when I want something that feels special but do not want to actually cook. There is something about the combination of warm pears and cold crisp lettuce that just works every single time.
Making It Your Own
I have played around with different greens over the years. Arugula adds a peppery kick that works beautifully, and baby spinach makes it more mild if you are serving people who are unsure about bitter greens. The key is keeping something with texture and bite.
Pairing Suggestions
A crisp white wine is perfect here, something like a Sauvignon Blanc that has its own grassy notes. I have also served this alongside a simple roasted chicken and it was honestly the best meal I had made that month, the salad cutting through the rich meat perfectly.
Timing Everything Right
The prosciutto can be made ahead and stored in an airtight container, which I often do when I am hosting. Just do not refrigerate it or it will lose its delicate crunch. The vinaigrette also keeps well in the fridge for a few days, just bring it to room temperature and whisk it again before using.
- Slice pears last so they do not brown
- Toast nuts while the prosciutto bakes
- Keep some extra prosciutto for snacking, trust me
Pin Every time I make this now, I think of that panicked dinner party and how sometimes the best things come from just throwing ingredients together and trusting your instincts. Hope this becomes one of your go-tos too.
Recipe Questions
- → Can I make this salad ahead of time?
Prepare components separately in advance. Wash frisée and store in damp paper towels. Slice pears and toss with lemon juice to prevent browning. Make vinaigrette up to 3 days ahead. Crisp prosciutto and assemble just before serving for best texture.
- → What other greens work well instead of frisée?
Arugula adds peppery notes, baby spinach offers mild sweetness, or mixed greens provide variety. Choose something sturdy enough to hold the vinaigrette and toppings without wilting too quickly.
- → How do I get the prosciutto perfectly crispy?
Bake at 200°C (400°F) for 8-10 minutes on parchment-lined baking sheet. Watch closely in the final minutes as it goes from crisp to burnt quickly. Let cool completely—it will continue crisping as it cools.
- → Can I substitute the blue cheese?
Gorgonzola dolce offers milder creaminess, Roquefort provides sharper tang, or try aged goat cheese for a different flavor profile. Choose something with enough character to stand up to the bitter greens and salty prosciutto.
- → What pears work best for this salad?
Bosc and Anjou hold their shape well when sliced. Comice or Bartlett offer sweetness and juiciness. Avoid overly ripe pears—they'll become mushy when tossed. Slightly firm but yielding to gentle pressure is ideal.
- → Is there a vegetarian alternative to prosciutto?
Crispy pancetta works if you eat pork, or try smoked salted almonds for crunch and umami. For fully plant-based, marinated and roasted chickpeas or coconut bacon provide similar crispy, salty elements.