Save The first time I served this salad, my friend Sarah actually stopped mid conversation and asked what was in it. There's something about that combination of bitter frisée, sweet pear, and salty prosciutto that makes people pause. I'd spent years making the same safe green salads until a restaurant in Brussels changed everything for me. The waiter described it simply as bitter and sweet and salty all at once, and I've been chasing that perfect balance ever since.
Last autumn, I made this for my book club when I'd completely forgotten to prepare a main course. Everyone was so distracted by how beautiful it looked and how interesting it tasted that nobody noticed we were essentially eating an elevated starter for dinner. Now they request it every time we meet, and I've learned that sometimes the most memorable meals are the ones that aren't trying too hard.
Ingredients
- Frisée lettuce: The bitter, frilly leaves are essential here, they provide the perfect backbone to stand up to rich blue cheese and sweet pears without wilting
- Ripe pears: Look for pears that give slightly when pressed, they should be firm enough to hold their shape but sweet enough to balance the bitterness
- Blue cheese: I love a creamy Roquefort but any crumbly blue works, it melts slightly against the warm pears creating these incredible creamy pockets
- Prosciutto: The saltiness is crucial, and baking it until completely transforms it from floppy to glasslike crispy
- Walnuts or pecans: Toasted until fragrant, they add this essential earthy crunch that ties everything together
- White wine vinegar: Bright and acidic, it cuts through the rich elements while letting the fruit shine
- Honey: Just enough to bring everything together without making the dressing cloying
Instructions
- Crisping the prosciutto:
- The oven method is foolproof, just lay those slices flat and let them transform into salty, glasslike shards that shatter beautifully when you bite into them
- Building the vinaigrette:
- Whisk until it thickens slightly and emulsifies, this is what will coat each leaf and pear slice in that perfect glossy sheen
- Assembling with intention:
- Layer everything gently so you can see all the colors and textures, then save those prosciutto shards for the very top so they stay crispy
Pin it My mother in law still talks about the time I made this for Christmas lunch instead of the traditional heavy starters. She said it was the first time in years she'd actually felt hungry for the main course afterward. Sometimes breaking tradition creates the best new memories.
Making It Your Own
I've discovered that swapping in arugula creates an entirely different experience, peppery instead of bitter, still fantastic but definitely a mood shift. And in winter, roasted pears instead of fresh ones add this lovely warmth that makes the salad feel more substantial.
Perfect Wine Pairings
A crisp Sauvignon Blanc cuts through the rich elements beautifully, but I've also served this with a dry rosé and the results were stunning. The key is something with enough acid to stand up to the blue cheese without overwhelming the delicate pears.
Timing Is Everything
You can crisp the prosciutto and whisk the dressing up to two hours ahead, just keep them separate at room temperature. The pears should be sliced last to prevent oxidation, and the final assembly happens in the two minutes before you call everyone to table.
- Toss the frisée with half the vinaigrette first, then add more if needed
- Save a few whole walnuts for garnish, it makes such a difference visually
- Season with a tiny pinch of flaky salt right before serving
Pin it This salad taught me that elegance doesn't require complication, just the right ingredients and the courage to let them shine. Sometimes the simplest dishes are the ones people remember most.
Frequently Asked Questions
- → Can I prepare the prosciutto in advance?
Yes, bake the prosciutto up to 2 days ahead and store in an airtight container. It stays crisp and won't become soggy, making it perfect for meal prep or entertaining.
- → What's the best substitute for frisée lettuce?
Arugula adds peppery notes, baby spinach offers mild sweetness, or mixed baby greens provide variety. Each alternative works well with the pears and blue cheese while maintaining the salad's texture profile.
- → How do I prevent pears from browning?
Toss sliced pears with a tablespoon of lemon juice or white wine vinegar immediately after cutting. This natural acidity prevents oxidation while complementing the vinaigrette's flavors.
- → Can I make this salad vegetarian?
Absolutely. Simply omit the prosciutto and add extra toasted nuts or crispy chickpeas for protein and crunch. The salad remains satisfying and balanced with just these adjustments.
- → What type of blue cheese works best?
creamy Gorgonzola Dolce offers mild richness, while Roquefort provides bold tangy notes. Saint Agur or Danish blue cheese also melt slightly into the greens, creating wonderful creaminess throughout.
- → Can I use different nuts?
Yes, try toasted hazelnuts, almonds, or pumpkin seeds instead of walnuts. Each brings unique flavor notes that pair beautifully with the pears and blue cheese.