Frisée Pear Blue Cheese Prosciutto

This Frisée, Pear, Blue Cheese, and Crispy Prosciutto Salad is a masterclass in balance, combining the bitter crunch of fresh greens with the sweetness of juicy pears and the salty intensity of crisped ham. It is a vibrant, elegant dish that works perfectly as a sophisticated starter or a light, refreshing lunch.

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Perfect for autumn or any season when pears are at their peak, this salad brings a modern European flair to your table. The simple addition of toasted walnuts provides a nutty depth that complements the creamy blue cheese shards.

Ingredients

• Salad Base
• 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
• Vinaigrette
• 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

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

Step 2

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

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

Step 4

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

Step 5

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

Step 6

Top the salad with crispy prosciutto shards just before serving.

Zusatztipps für die Zubereitung

To ensure the salad remains crisp, use a salad spinner to dry the frisée completely after washing. When baking the prosciutto, keep a close eye on the oven during the last few minutes, as it can go from crisp to burnt very quickly.

Varianten und Anpassungen

If frisée is too bitter for your palate, you can substitute it with arugula or baby spinach. For a vegetarian version, simply omit the prosciutto and add extra toasted walnuts or pecans for that necessary crunch. You can also experiment with different blue cheeses like Gorgonzola for a creamier texture or Roquefort for a sharper bite.

Serviervorschläge

This salad pairs exquisitely with a light white wine such as a crisp Sauvignon Blanc or a dry Riesling. Serve it in a rustic bowl to highlight the vibrant colors of the pear and greens, and always add the prosciutto shards at the very last moment to maintain their texture.

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Whether served as a light lunch or a stunning appetizer, this Frisée, Pear, Blue Cheese, and Crispy Prosciutto Salad is sure to impress with its sophisticated flavor profile and beautiful presentation.

Recipe FAQs

→ Can I make this salad ahead of time?

Prepare the components in advance—bake the prosciutto, slice the pears, and whisk the vinaigrette. Toss everything together just before serving to maintain the crisp texture of the frisée and prevent the pears from oxidizing.

→ What can I substitute for frisée lettuce?

Arugula adds a peppery kick, baby spinach offers a milder flavor, or mixed greens work well too. Each alternative will slightly change the flavor profile while keeping the salad's essence.

→ How do I keep the pears from turning brown?

Toss the sliced pears in a little lemon juice or white wine vinegar immediately after cutting. This natural antioxidant prevents oxidation while adding a subtle brightness that complements the vinaigrette.

→ Can I make this vegetarian?

Simply omit the prosciutto and add extra toasted nuts or seeds for protein and crunch. Sunflower seeds, pumpkin seeds, or additional walnuts all work beautifully as vegetarian alternatives.

→ What type of blue cheese works best?

Roquefort offers a sharp, intense flavor, while Gorgonzola is creamier and milder. Stilton falls somewhere in between. Choose based on your preference—stronger blue cheese will stand up to the bitter frisée and sweet pears.

→ How should I store leftovers?

Store undressed components separately in airtight containers in the refrigerator. The prosciutto will stay crisp for 2-3 days, and the vinaigrette keeps for up to a week. Assemble individual portions as needed.