Pin It Winter in our tiny apartment meant calling my sister for dinner, and this salad became her most requested dish. The way the bitter frisée plays against sweet pears and salty prosciutto feels like someone really thought about what makes a bite interesting. She started asking for it as soon as the first crisp evenings arrived, always remarking how restaurant worthy it looked.
One memorable evening I accidentally forgot the prosciutto in the oven while catching up with an old friend on the phone. When I caught the smell of perfectly crisped meat, I realized my mistake had become a blessing. That slightly overdone prosciutto added an extra crunch that we both agreed made the salad sing.
Ingredients
- 1 large head frisée lettuce: The bitter fronds create the perfect contrast to sweet pears and tangy cheese
- 2 ripe pears: Choose ones that yield slightly to gentle pressure but still hold their shape when sliced
- 100 g blue cheese: Room temperature cheese crumbles more evenly and distributes better
- 6 slices prosciutto: Thinly sliced crisps up beautifully and breaks into dramatic shards
- 30 g toasted walnuts or pecans: Toasting them beforehand brings out their natural oils
- 2 tbsp extra-virgin olive oil: The foundation that brings everything together
- 1 tbsp white wine vinegar: Adds brightness without overwhelming delicate flavors
- 1 tsp Dijon mustard: The secret to emulsifying the vinaigrette properly
- 1 tsp honey: Balances the vinegar and bridges the gap between savory and sweet
Instructions
- Crisp the prosciutto:
- Preheat your oven to 200°C and line a baking sheet with parchment paper. Arrange prosciutto slices in a single layer and bake for 8 to 10 minutes until they deepen in color and become crisp. Let them cool completely on the baking sheet, then break into large dramatic shards that will catch the light.
- Whisk the vinaigrette:
- In a small bowl, combine olive oil, white wine vinegar, Dijon mustard, and honey. Whisk vigorously until the mixture emulsifies into a silky dressing. Season with salt and pepper, tasting as you go to achieve the perfect balance.
- Assemble the base:
- In a large salad bowl, combine the torn frisée, thinly sliced pears, crumbled blue cheese, and toasted nuts. Arrange them loosely rather than packing them down to maintain airy texture.
- Dress and finish:
- Drizzle about three quarters of the vinaigrette over the salad and toss gently with your hands. Add more dressing only if the leaves seem dry. Top with crispy prosciutto shards immediately before serving to maintain their crunch.
Pin It This salad became the opener for my first proper dinner party, the one where I actually sent invitations instead of just texting friends to come over. Watching everyone reach simultaneously for seconds while the conversation paused momentarily made me understand how the right combination of flavors can make a room come alive.
Choosing Your Greens
Frisée's curly fronds catch vinaigrette in ways flat lettuce never could, holding dressing in tiny pockets throughout each bite. The bitterness might seem aggressive on its own, but that quality is exactly what makes this salad work against sweet fruit and rich cheese. If you cannot find frisée, curly endive has a similar personality and texture profile.
The Prosciutto Technique
Baking prosciutto transforms it from soft and silky into something entirely different, creating a salty crunch that punctuates each forkful. The residual heat continues cooking the meat even after you remove it from the oven, so pulling it out when it still looks slightly underdone yields perfectly crisp results. Break it into shards rather than crumbling it to maintain structural integrity.
Make Ahead Wisdom
The vinaigrette keeps beautifully in a sealed jar for up to a week, actually developing more integrated flavor overnight. Prosciutto shards can be baked a day ahead and stored in an airtight container with a paper towel to absorb any moisture. Everything else should be prepped just before serving to maintain optimal texture.
- Slice pears just before assembling to prevent oxidation
- Toast nuts in advance but keep them sealed until serving
- Never dress the salad more than ten minutes before guests arrive
Pin It This salad reminds me that sometimes the most elegant dishes are simply a matter of understanding how different flavors want to be together.
Recipe FAQs
- → Can I make this salad ahead of time?
Prepare components separately up to 4 hours in advance. Store the dressed salad undressed, keep prosciutto shards in an airtight container, and whisk vinaigrette just before serving to maintain optimal texture.
- → What type of blue cheese works best?
Roquefort offers the sharpest flavor, Gorgonzola provides creaminess, while Stilton delivers a milder taste. Choose based on your preference for blue cheese intensity.
- → Can I substitute the frisée lettuce?
Arugula adds peppery notes, baby spinach offers mild sweetness, or mixed greens provide variety. Adjust the vinaigrette quantity based on the greens you choose.
- → How do I get the prosciutto perfectly crispy?
Bake at 200°C (400°F) for 8-10 minutes on parchment paper. Watch closely during the last 2 minutes as it can quickly overcook. Let cool completely—it will crisp further as it cools.
- → Is there a vegetarian alternative to prosciutto?
Crispy pancetta works for non-vegetarians. For vegetarians, replace with smoked almonds, crispy chickpeas, or extra toasted walnuts for that essential salty crunch element.
- → What pears are best for this salad?
Bosc and Anjou hold their shape well when sliced. Bartlett adds sweetness, while Forelle offers beautiful color. Choose pears that are ripe but still firm to prevent mushiness.