Pin It There's a moment in spring when the farmer's market suddenly fills with pears that smell like honey, and I found myself standing there with a wedge of blue cheese in one hand, wondering what magic could happen if I brought them together. That afternoon, I threw together this salad almost by accident, layering bitter frisée with those silky pears, salty prosciutto I'd crisped in the oven, and enough blue cheese to make it sing. One bite told me I'd stumbled onto something special, the kind of dish that feels both simple and impossibly elegant.
I made this for my sister's book club last month, and watching everyone go quiet for that first bite before diving back in told me everything I needed to know. She asked for the recipe before anyone had even finished their salads, and I realized this wasn't just dinner—it was one of those dishes people actually remember and make again.
Ingredients
- Frisée lettuce: Its natural bitterness is the backbone of this salad, cutting through the sweetness and richness without needing much dressing—tear it by hand so it doesn't bruise.
- Pears: Slice them as close to serving time as possible to keep them from browning, and choose ones that yield slightly to pressure but aren't mushy.
- Blue cheese: Buy a wedge and crumble it yourself rather than pre-crumbled; it holds its shape and flavor better, creating those delicious pockets of intensity.
- Prosciutto: Crisping it in the oven transforms it into something almost glassy and shatters beautifully over the top, so don't skip this step.
- Toasted walnuts or pecans: Toasting them yourself makes a real difference in flavor, and rough chopping gives better texture than fine pieces.
- Extra-virgin olive oil: Use something you actually like the taste of, because it's half the vinaigrette and you'll taste every drop.
- White wine vinegar or champagne vinegar: Champagne vinegar is milder and lets the other flavors shine, but white wine vinegar works just as well if that's what you have.
- Dijon mustard: A small spoonful acts as an emulsifier and deepens the flavor without making the dressing taste mustardy.
- Honey: Just enough to balance the acid and echo the sweetness of the pears without making this a sweet salad.
Instructions
- Get your oven ready:
- Heat to 200°C (400°F) and line a baking sheet with parchment paper. This is honestly the easiest way to crisp prosciutto evenly without standing over the stove.
- Crisp the prosciutto:
- Lay each slice flat on the sheet and bake for 8–10 minutes until it looks almost translucent and shards off when you touch it. The timing varies depending on your oven, so watch it the first time you make this.
- Make the vinaigrette:
- Whisk olive oil, vinegar, mustard, honey, salt, and pepper in a small bowl until the mustard and honey dissolve into the oil. Taste it and adjust—you want enough acid to be bright without making your mouth pucker.
- Build the salad base:
- Tear your frisée into a large bowl, add the sliced pears, crumbled blue cheese, and toasted nuts. Keep everything separate until the last moment so nothing gets soggy or bruised.
- Dress and serve:
- Drizzle the vinaigrette over everything and toss gently—you're coating the leaves, not making them heavy. Top with the crispy prosciutto shards right before anyone takes a bite so they stay crunchy.
Pin It There's something about offering people a salad that feels like a starter for a fancy dinner, watching them realize it's sophisticated enough to impress but simple enough that you actually have time to talk while you're eating it. That's when I knew this recipe had become something I'd make over and over.
Why This Combination Works
The secret is that each ingredient has a job, and they're all doing it at the same time. Frisée's bitterness needs something sweet to balance it, which is where the pears come in—but pears alone would be cloying, so you add salty prosciutto and funky blue cheese to keep it interesting. The vinaigrette brings everything into focus without drowning anything out, and the toasted nuts add texture so the salad doesn't feel one-dimensional.
Prep and Timing Tips
You can prep this salad almost entirely ahead of time if you're cooking for guests. Wash and tear the frisée and store it in paper towels in the fridge, core and slice the pears (toss them with a squeeze of lemon juice to prevent browning), crumble the cheese, toast your nuts, and make the vinaigrette all an hour or two before serving. The only things you do at the last moment are crisp the prosciutto and actually assemble the salad—this takes about 10 minutes total and means you're not frazzled when people arrive.
Variations and Swaps
This salad is forgiving enough that you can change it based on what you have on hand without losing what makes it special. If frisée intimidates you or you can't find it, arugula or even soft baby spinach work beautifully, though they're less bitter so you might want to add a touch more vinegar to the dressing. Blue cheese is the star, but gorgonzola brings a sharper funk and Roquefort is even creamier—experiment and see what you like.
- For a vegetarian version, skip the prosciutto and add more toasted nuts or crispy chickpeas for that textural crunch.
- Try pairing it with different fruits like fresh figs in the fall or sliced apple instead of pear, and adjust the sweetness of the dressing accordingly.
- A handful of fresh tarragon or chives stirred into the vinaigrette adds an herbal note that feels very spring.
Pin It This is the kind of salad that sits perfectly at the beginning of a meal, refreshing your palate and making you feel like someone who knows what they're doing in the kitchen. Make it once and you'll understand why it's become one of those dishes I turn to whenever I want something that tastes like actual cooking but doesn't demand much of my time.
Questions & Answers
- → Can I prepare the components ahead of time?
Yes. Toast the nuts and crisp the prosciutto up to a day in advance—store in airtight containers. The vinaigrette keeps refrigerated for 3-4 days. Assemble just before serving to maintain texture.
- → What other greens work well in this salad?
Arugula adds peppery bite, while baby spinach offers milder flavor. Mixed baby greens provide variety. For more bitterness, try radicchio or endive alongside the frisée.
- → Can I make this vegetarian?
Absolutely. Omit the prosciutto and add extra nuts, or substitute with crispy chickpeas. Toasted pumpkin seeds or sunflower seeds also provide excellent crunch and protein.
- → What type of blue cheese is best?
Roquefort offers sharp intensity, while gorgonzola dolce provides milder creaminess. Stilton or aged blue cheese works well too. Choose based on your preference for boldness versus subtlety.
- → How do I prevent pears from browning?
Toss sliced pears with a little lemon juice or vinegar immediately after cutting. This acid keeps them fresh-looking for hours without overpowering the salad flavor.
- → What wine pairs with this salad?
Sauvignon Blanc complements the tangy vinaigrette and blue cheese. Pinot Grigio or dry Riesling also work beautifully. For red wine lovers, a light Pinot Noir won't overpower the delicate flavors.