Frisée Pear Blue Cheese Prosciutto Salad (Print Version)

Bitter frisée, sweet pears, creamy blue cheese, and crispy prosciutto with tangy vinaigrette.

# What You'll Need:

→ Salad Base

01 - 1 large head frisée lettuce, washed and torn into bite-sized pieces
02 - 2 ripe pears, cored and thinly sliced
03 - 3.5 oz blue cheese, crumbled
04 - 6 slices prosciutto
05 - 1 oz toasted walnuts or pecans, roughly chopped

→ Vinaigrette

06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp white wine vinegar or champagne vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - 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.
03 - In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
04 - In a large salad bowl, combine frisée, sliced pears, blue cheese, and toasted walnuts.
05 - Drizzle the vinaigrette over the salad and toss gently to coat evenly.
06 - Top the salad with crispy prosciutto shards just before serving.

# Additional Tips::

01 -
  • The contrast between warm, crispy prosciutto and cool, juicy pears creates this incredible temperature and texture dance in your mouth
  • It looks like something from a fancy bistro but comes together in under 30 minutes with almost zero actual cooking
  • The vinaigrette hits that perfect sweet tart note that makes you want to lick the bowl
02 -
  • Dress the salad right before serving, frisée is sturdy but even it will start to look tired after sitting in vinaigrette too long
  • The prosciutto must be completely cool before you break it into shards or it will steam and lose that incredible crunch
  • Slice the pears as thin as you possibly can, paper thin is ideal, they should almost be translucent
03 -
  • If your pears are too firm, let them sit at room temperature for a day before using
  • The vinaigrette keeps for a week in the fridge and is fantastic on simple green salads too
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