Frisée Pear Blue Cheese Prosciutto

There's a moment in early autumn when I stop at the farmer's market and the pears are just right—firm but fragrant, promising that perfect balance between crisp and yielding. That's when this salad started taking shape in my head, though the real magic happened when I paired those pears with the sharpness of blue cheese and the salty snap of crisped prosciutto. My friend Maria watched me assemble it for the first time and said, "That's fancy, but it looks easy," which is exactly what I'd been hoping for. This salad became our go-to when we wanted something that felt special without spending hours in the kitchen.

I made this for a small dinner party last winter, and someone asked if I'd gotten it from a restaurant—the kind of question that makes you feel like you've accomplished something. What they didn't see was how I'd nearly forgotten the prosciutto in the oven until a sharp burnt smell sent me running, only to discover it had crisped up perfectly in those extra minutes. The slight caramelization actually made it taste even better, deeper somehow. That's when I realized this salad thrives on simple ingredients treated with a little attention and care.

Ingredients

• Frisée lettuce: Its feathery, curly leaves and pleasant bitterness are exactly what balance out the sweetness of the pears—if you can't find it, arugula works in a pinch, though the flavor profile shifts slightly.
• Ripe pears: Look for pears that yield just slightly when you press them gently; unripe ones taste mealy, but overripe ones fall apart when you slice them, so timing matters here.
• Blue cheese: I prefer a younger, creamier blue cheese for this rather than an intensely sharp one—it melts slightly into the warm lettuce without overpowering the delicate pears.
• Prosciutto: Baking it instead of pan-frying means you can walk away and won't have to nurse a sputtering pan of hot fat, plus it crisps more evenly.
• Toasted walnuts or pecans: Toasting them yourself (just 5 minutes in a dry pan) transforms them from functional to utterly fragrant—trust me on this.
• Extra-virgin olive oil: This is tasted directly in the vinaigrette, so don't skimp on quality here; a fruity, peppery one adds another layer of flavor.
• White wine or champagne vinegar: The acidity brightens everything without harsh edges like red wine vinegar might bring.
• Dijon mustard: A small amount acts as an emulsifier, helping the vinaigrette cling to the leaves rather than pooling at the bottom.
• Honey: Just enough to round out the sharp edges and echo the pear's natural sweetness without making this taste like dessert.

Instructions

Get your oven ready and prep the prosciutto:

Preheat to 200°C (400°F) and line a baking sheet with parchment—this prevents sticking and makes cleanup effortless. Lay the prosciutto slices flat in a single layer; they'll shrink and crisp as they bake.

Bake until shattering:

Pop it in for 8–10 minutes until it's deep golden and brittle, almost caramelized at the edges. You'll smell it before it's done—that's your cue to check, though it's hard to mess up at this point.

Build the vinaigrette:

Whisk together the oil, vinegar, mustard, honey, salt, and pepper in a small bowl until it tastes balanced to you—sharp but not sour, sweet but not cloying. This takes maybe a minute and transforms plain ingredients into something that tastes considered.

Assemble with care:

Tear the frisée gently into a large bowl (too-small pieces get lost), add the sliced pears, crumbled blue cheese, and toasted nuts. Everything should feel loose and airy at this stage.

Dress just before serving:

Drizzle the vinaigrette over the salad and toss with a light hand—you want every leaf touched but not bruised, and the cheese scattered throughout rather than clumped.

Crown with prosciutto:

Break the cooled prosciutto into large shards and scatter them over the top right before bringing the salad to the table. This keeps them crispy and lets each bite feel like a discovery.

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There's something about serving this salad that makes people slow down and pay attention to what they're eating, maybe because the flavors are distinct enough that you notice each one. A colleague once told me this was the first salad she'd genuinely looked forward to eating, and that comment stayed with me because it shifted how I think about vegetables.

Why Blue Cheese Works Here

Blue cheese is assertive enough to demand respect but creamy enough to feel luxurious, especially when it contacts warm lettuce and softens slightly. Gorgonzola and Roquefort each bring their own personality—gorgonzola is creamier and slightly sweeter, while Roquefort is drier and more mineral—so choose based on your mood and what you have on hand. The key is that it needs to crumble easily, which means it should be cold, so don't pull it from the fridge more than 10 minutes before using it.

The Prosciutto Problem and How I Solved It

Early versions of this salad involved pan-frying the prosciutto, which meant babysitting hot fat and somehow always ending up with a few chewy pieces and others burnt to char. Baking changed everything—it's hands-off, the results are consistent, and you get that even caramelization that adds depth to the whole salad. The parchment paper matters too, because it prevents the prosciutto from sticking and makes you feel slightly less guilty about the oils it releases as it crisps.

Timing and Temperature Notes

This salad comes together quickly, which is wonderful when you're hungry but means you need to think through the order of operations before you start cooking. The longest single task is crisping the prosciutto, which actually frees you up to slice the pears, tear the lettuce, and whisk the vinaigrette while it bakes away in the oven. Everything else is assembly, really—no heat, no technique, just thoughtful combining.

• Chill your salad bowl for 10 minutes before using it if you have time; cold bowls keep everything fresher-tasting for longer.
• If your pears are slightly firm rather than perfectly ripe, let them sit at room temperature for a few hours to develop more sweetness.
• Taste the vinaigrette before dressing the salad and adjust the mustard or honey if you prefer it sharper or more mellow.

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This salad taught me that elegance doesn't require complexity, just ingredients that respect each other and a moment of intention while putting them together. Serve it with a cold glass of Sauvignon Blanc and watch how the conversation shifts toward the food itself.

Recipe Questions

→ Can I prepare this salad ahead of time?

You can wash and tear the frisée, slice the pears, crumble the cheese, and prepare the vinaigrette up to 4 hours in advance. Store components separately in the refrigerator. Bake the prosciutto and store in an airtight container. Toss everything together just before serving to maintain the crisp texture.

→ What can I use instead of frisée lettuce?

Arugula provides a peppery alternative with similar bitterness. Baby spinach offers a milder flavor profile. Mixed gourmet greens work well for variety. Endive or radicchio can deliver the desired bitter element if frisée isn't available.

→ How do I keep the pears from turning brown?

Toss the sliced pears with a tablespoon of lemon juice immediately after cutting. This simple step prevents oxidation while adding a bright note that complements the vinaigrette. You can also slice them just before assembling.

→ Can I make this vegetarian?

Simply omit the prosciutto and increase the toasted walnuts to 45-50 grams. You might also add crispy chickpeas or toasted pumpkin seeds for protein and crunch. The flavor profile remains balanced without the cured meat element.

→ What type of blue cheese works best?

Roquefort offers sharp, tangy intensity. Gorgonzola dolce provides creamier, milder flavor. Stilton delivers complex, crumbly texture. Choose based on your preference for boldness—stronger cheeses stand up to the bitter frisée, while milder varieties blend more subtly.

→ How do I achieve perfectly crispy prosciutto?

Arrange slices in a single layer without overlapping. Bake at 200°C (400°F) for 8-10 minutes, watching closely after 7 minutes. The slices should darken slightly and feel dry to touch. They'll crisp further as they cool. Break into shards rather than crumbling for dramatic presentation.