Pin to Board There's a moment in late autumn when pears hit their peak sweetness, and I find myself standing in the produce section just squeezing them gently, looking for that perfect give. That's when I started building this salad around them—not as an afterthought, but as the whole reason to be in the kitchen. The bitter frisée, the salty prosciutto, the sharp blue cheese—they're all just supporting players to those juicy slices. It's the kind of dish that makes you feel fancy without pretending to be.
I made this for my sister once when she was going through a phase of eating only salads, convinced it would somehow solve everything. She took one bite and went quiet in that way that means it actually worked—not because of any magic, but because the flavors just landed right. She's since asked me to make it at every gathering, which is the highest compliment a salad can receive.
Ingredients
- Frisée lettuce: This frilly, slightly bitter green is the backbone here—it doesn't wilt immediately like other lettuces, and it stands up beautifully to a proper vinaigrette without turning into mush.
- Ripe pears: Choose ones that yield just slightly to pressure, not rock-hard and not mushy; they release their sweetness best when sliced thin, almost at the last second before tossing.
- Blue cheese: Crumble it by hand rather than using a food processor—you want irregular shards that hit you with flavor in concentrated pockets, not dissolved throughout.
- Prosciutto: The oven method keeps it flat and evenly crisp, which is infinitely better than pan-frying where it curves up and cooks unevenly.
- Toasted walnuts or pecans: If they're not already toasted, spend five minutes doing it yourself—raw nuts are forgettable, but toasted ones add earthiness that ties everything together.
- Extra-virgin olive oil: This isn't the place to skimp; use one you'd actually taste on bread, something with character.
- White wine vinegar or champagne vinegar: The acidity needs to be bright without being harsh, cutting through the richness of cheese and pear with elegance.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle depth that keeps people guessing what makes it taste so complete.
- Honey: A touch of sweetness balances the bitter greens and vinegar, but don't overdo it or you've crossed into dessert territory.
Instructions
- Get the oven going and crisp that prosciutto:
- Preheat to 200°C and line a baking sheet with parchment paper—this prevents sticking and cleanup. Lay each slice flat without overlapping, and you'll watch it transform from limp meat to crackling shards in about eight to ten minutes; it'll continue crisping as it cools, so pull it out when it looks just shy of where you want it.
- Make the dressing while everything cooks:
- In a small bowl, whisk together the olive oil, vinegar, mustard, and honey until it emulsifies into something creamy and cohesive. Season with salt and pepper, taste it on a piece of lettuce, and adjust until it tastes bright but balanced.
- Assemble the greens and toppings:
- Tear the frisée into bite-sized pieces and place it in a large bowl with the freshly sliced pears, crumbled blue cheese, and toasted nuts. This is the moment to take a breath—everything is ready, and you're just about to bring it together.
- Dress and serve immediately:
- Drizzle the vinaigrette over the salad and toss gently, using your hands if needed to ensure every piece gets coated without bruising the lettuce. Top with the crispy prosciutto shards right before plates go out, so they stay shatteringly crisp.
Pin to Board There was an evening when I served this to my partner, and they asked if I'd been taking cooking classes in secret. I hadn't—it was just the salad doing what it does, which is make you look better than you probably deserve. Those moments remind me why I keep coming back to recipes like this one.
Why This Salad Works as a Starter
The beauty of opening a meal with this salad is that it cleanses the palate without feeling like an obligation. It's substantial enough to matter, delicate enough not to overwhelm, and leaves people genuinely excited about what comes next. The warmth of the recently-crisped prosciutto against the cold greens creates a temperature contrast that feels indulgent in a way that simple greens never quite achieve.
Variations That Actually Work
I've played with this formula enough to know where it bends and where it breaks. Arugula or baby spinach can absolutely stand in for frisée if that's what you have, though they'll wilt faster so dress them at the last moment. Gorgonzola brings a funkier edge, Roquefort adds earthiness—both are welcome experiments.
Pairing and Serving Thoughts
A crisp Sauvignon Blanc or even a light rosé turns this from lunch into something resembling a proper meal. Serve it on chilled plates if you have the time, or at least salad bowls that haven't been sitting in the sun. The whole thing takes about twenty-five minutes from start to finish, which makes it perfect for weeknight dinners when you want to feel like you've made an effort.
- Slice the pears at the absolute last second to prevent browning and maintain that crisp bite.
- If your prosciutto isn't quite crispy enough, return it to a 180°C oven for a few more minutes rather than cranking up the heat.
- Always taste the vinaigrette on an actual piece of lettuce before dressing the whole salad, since the greens will interact with it in ways a spoon can't predict.
Pin to Board This salad reminds me that sometimes the best dishes aren't the complicated ones—they're just the ones where good ingredients trust each other. Make it tonight, and you'll understand why people keep asking you to make it again.
Common Questions
- → Can I make this salad ahead of time?
Prepare components separately in advance. Toast walnuts, crisp prosciutto, and whisk vinaigrette up to 24 hours ahead. Assemble salad just before serving to maintain texture and prevent wilting.
- → What can I substitute for frisée lettuce?
Arugula adds peppery notes, baby spinach offers mild sweetness, or mixed greens provide variety. Each alternative works well with pears and blue cheese while maintaining the salad's elegant profile.
- → How do I achieve perfectly crispy prosciutto?
Bake prosciutto slices at 200°C (400°F) for 8–10 minutes until deeply crisp. Watch carefully during final minutes as it browns quickly. Let cool completely—this creates the signature shattering texture.
- → Which blue cheese works best?
Roquefort delivers sharp intensity, gorgonzola dolce offers creaminess, or stilton provides robust flavor. Choose based on your preference for mild or bold blue characteristics.
- → Can I make this vegetarian?
Simply omit prosciutto and increase toasted walnuts to 50g. Consider adding avocado slices or shaved Parmesan for extra richness and protein while keeping the dish vegetarian-friendly.
- → What wine pairs well with this salad?
Sauvignon Blanc's crisp acidity complements blue cheese beautifully. Pinot Grigio offers lighter notes, or try Champagne for special occasions. The wine's brightness balances the rich, salty elements.