Frisée Pear Blue Cheese Prosciutto

Experience a masterful blend of textures and tastes with this elegant salad. The slightly bitter crunch of frisée lettuce provides the perfect foundation for juicy, thin pear slices and the rich, creamy tang of crumbled blue cheese. Topped with shards of salty, oven-crisped prosciutto and a bright vinaigrette, this dish is a sophisticated choice for any occasion.

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What makes this salad truly stand out is the contrast between the cold, crisp greens and the warm, crunchy prosciutto. The simple vinaigrette, whisked with a touch of honey and Dijon mustard, ties all the elements together into a cohesive and refreshing meal.

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: 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: Make the Vinaigrette

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

Step 4: Combine Components

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 to ensure they stay crunchy.

Zusatztipps für die Zubereitung

To ensure the best results, use a baking sheet and parchment paper for the prosciutto to prevent sticking. Whisking the dressing thoroughly with a small whisk helps emulsify the oil and vinegar into a smooth, consistent vinaigrette.

Varianten und Anpassungen

You can easily adapt this recipe by substituting arugula or baby spinach for the frisée if you prefer a milder green. For different blue cheese profiles, try gorgonzola or Roquefort. To prepare a vegetarian version, simply omit the prosciutto and add extra toasted walnuts or pecans for crunch.

Serviervorschläge

This salad is best served immediately after tossing to maintain the texture of the lettuce and pears. It pairs exceptionally well with a light white wine, such as Sauvignon Blanc, which complements the tangy dressing and creamy cheese.

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Whether you're hosting a dinner party or enjoying a quiet meal at home, this frisée and pear salad offers a refined taste of modern European cuisine that is as beautiful to look at as it is delicious to eat.

Recipe FAQs

→ Can I make this salad ahead of time?

Prepare the vinaigrette and crisp the prosciutto up to a day in advance. Store the prosciutto in an airtight container. Assemble the salad just before serving to keep the frisée crisp and pears from oxidizing.

→ What can I substitute for frisée lettuce?

Arugula adds a peppery kick, while baby spinach offers a milder flavor. Mixed baby greens also work well if you prefer something less bitter than traditional frisée.

→ How do I prevent the pears from turning brown?

Toss the sliced pears in a little lemon juice right after cutting them. This natural acid prevents oxidation while adding a bright note that complements the vinaigrette.

→ Is there a vegetarian alternative to prosciutto?

Crispy pancetta or bacon work if you eat meat but avoid prosciutto. For a vegetarian version, add extra toasted nuts or consider crispy chickpeas for protein and crunch.

→ Which blue cheese works best?

Roquefort offers a sharp, tangy flavor while Gorgonzola Dolce is creamier and milder. Stilton falls somewhere in between. Choose based on your preference for blue cheese intensity.

→ Can I grill the prosciutto instead of baking?

Yes! Grill prosciutto slices for 2-3 minutes per side over medium-high heat. The result is equally crispy with a subtle smoky flavor that pairs beautifully with the pears.