Frisée Pear Blue Cheese Prosciutto

This Frisée, Pear, Blue Cheese, and Crispy Prosciutto Salad is an elegant fusion of flavors and textures, making it a standout starter or a sophisticated light lunch. The bitter, curly leaves of the frisée lettuce provide a crisp foundation for the sweet, juicy pear slices and the rich, creamy crumbles of blue cheese. Perfectly balanced by a tangy homemade vinaigrette and topped with salty, golden shards of oven-crisped prosciutto, this dish is a celebration of Modern European cuisine.

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Whether you are hosting a dinner party or simply looking for a vibrant salad to brighten your day, this recipe delivers on both taste and presentation. The combination of toasted walnuts and crispy prosciutto provides a satisfying crunch that contrasts beautifully with the tender fruit and delicate greens.

Ingredients

• 1 large head frisée lettuce, washed and torn
• 2 ripe pears, cored and thinly sliced
• 100 g (3.5 oz) blue cheese, crumbled
• 6 slices prosciutto
• 30 g (1 oz) toasted walnuts or pecans, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar or champagne vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and freshly ground black pepper, to taste

Instructions

Step 1: Prep the Oven

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2: Crisp the Prosciutto

Arrange the prosciutto slices in a single layer on the baking sheet. Bake for 8–10 minutes, or until crisp. Let cool, then break into large shards.

Step 3: Whisk the Vinaigrette

In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper to create the vinaigrette.

Step 4: Combine Base Ingredients

In a large salad bowl, combine frisée, sliced pears, blue cheese, and toasted walnuts.

Step 5: Toss the Salad

Drizzle the vinaigrette over the salad and toss gently to coat.

Step 6: Final Garnish

Top the salad with crispy prosciutto shards just before serving.

Zusatztipps für die Zubereitung

To ensure the best texture, make sure the prosciutto is completely cooled before breaking it into shards; this keeps them from becoming chewy. When preparing the vinaigrette, whisk until the honey and mustard are fully emulsified for a smooth, consistent dressing.

Varianten und Anpassungen

If you cannot find frisée, arugula or baby spinach make excellent substitutes. For different cheese profiles, try gorgonzola for extra creaminess or Roquefort for a sharper bite. To create a vegetarian version, simply omit the prosciutto and add extra toasted pecans or walnuts for crunch.

Serviervorschläge

Serve this salad as a light main course or a sophisticated starter paired with a crisp white wine like Sauvignon Blanc. To keep the prosciutto at its crunchiest, be sure to add the shards at the very last second before the plates hit the table.

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Enjoy this masterpiece of modern European flavors, offering 260 calories per serving with a healthy balance of fats and protein. It is a truly satisfying dish that proves how simple ingredients, when high-quality and well-paired, can create an extraordinary meal.

Recipe FAQs

→ What makes frisée special in this salad?

Frisée's curly, slightly bitter leaves provide excellent texture and contrast to sweet pears and rich blue cheese. Its peppery bite balances the creamy elements while catching vinaigrette beautifully in those delicate fronds.

→ How do I get the prosciutto perfectly crispy?

Bake prosciutto slices at 200°C (400°F) for 8-10 minutes on parchment paper until deep golden and crisp. Let cool completely—the shards will crisp further as they cool, creating perfect savory crunch to scatter over your salad.

→ Can I make this ahead for entertaining?

Prepare components separately up to 4 hours ahead: bake prosciutto, slice pears (toss with lemon to prevent browning), crumble cheese, whisk vinaigrette. Assemble just before serving to maintain crisp textures and prevent wilting.

→ What if I can't find frisée?

Arugula adds peppery bite similar to frisée, while baby spinach offers milder flavor. Mixed young greens work beautifully too—the key is combining bitter and sweet elements for that sophisticated balance.

→ What wine pairs best with this salad?

A crisp Sauvignon Blanc cuts through the rich blue cheese and complements the pears beautifully. Alternatively, try a dry Prosecco for festive occasions or a light Pinot Grigio for versatility.

→ How can I make this vegetarian?

Simply omit the prosciutto and increase toasted walnuts or pecans to 45g. For extra protein and savory depth, consider adding crumbled feta or aged goat cheese in place of blue cheese if desired.