Save The crunch of prosciutto hitting the hot pan is what pulls me into the kitchen every time I make this salad. I started throwing this together on weeknights when I needed something quick but didn't want to compromise on flavor. The contrast between bitter frisée and sweet pear always surprises guests who expect just another green salad. It's become my go-to when I want to look like I tried without actually spending an hour chopping.
I made this for a small dinner party once, and my friend who claims to hate salads went back for seconds. She kept picking out the caramelized edges of the prosciutto and asking how I got it so crispy. Honestly, it's just patience and a dry pan. That night, this bowl became more than a side dish, it held its own next to roasted chicken and became the thing people remembered.
Ingredients
- Frisée lettuce: Its slight bitterness is essential here, balancing the sweetness of pear and honey, and it holds up to dressing without wilting instantly.
- Ripe pears: Use Bartlett or Bosc for the best texture, and slice them thin so they fold into the greens rather than dominate every forkful.
- Blue cheese: Crumbled, not cubed, so it melts slightly into the dressing and clings to the leaves, I learned this after one too many chunks rolling off my fork.
- Prosciutto: Crisping it transforms the saltiness into something almost bacon-like, and those shards add a satisfying crunch you can't get any other way.
- Walnuts: Toasting them brings out a deeper, almost buttery flavor that complements the cheese without competing.
- Olive oil, white wine vinegar, Dijon mustard, honey: This simple vinaigrette ties everything together, the mustard emulsifies it and the honey softens the acidity just enough.
Instructions
- Crisp the prosciutto:
- Heat your skillet without any oil and lay the slices flat, letting them sizzle for 2 to 3 minutes per side until they curl and darken. They'll crisp up even more as they cool, so don't worry if they seem slightly soft when you pull them off.
- Make the vinaigrette:
- Whisk the olive oil, vinegar, mustard, honey, salt, and pepper in a small bowl until it thickens slightly and looks glossy. Taste it, if it's too sharp, add a pinch more honey.
- Assemble the salad:
- Toss the frisée into a large bowl, then scatter the pear slices, blue cheese, walnuts, and broken prosciutto on top. Don't mix yet, let the layers show.
- Dress and toss:
- Drizzle the vinaigrette over everything and toss gently with your hands or tongs, making sure the dressing coats the leaves without bruising them. Serve right away while the prosciutto is still crisp.
Save There was an afternoon when I ate this alone at my kitchen counter, sunlight pouring through the window, and I realized I didn't need a reason or an audience to make something beautiful. The pears were perfectly ripe, the cheese was tangy and sharp, and the prosciutto shattered under my fork. It was just lunch, but it felt like a small celebration of paying attention to what I put on my plate.
Choosing Your Pears
I've learned the hard way that pears can make or break this dish. Bartlett pears are juicy and sweet, but they can get mushy if overripe, so press gently near the stem and look for a slight give. Bosc pears hold their shape better and have a honey-like flavor that feels almost caramelized. If you can only find firm pears, let them sit on the counter for a day or two, a rock-hard pear will taste like nothing and add an unpleasant crunch.
Swapping the Cheese
Not everyone loves blue cheese, and I get it, the funk can be polarizing. Gorgonzola is milder and creamier, almost sweet, while Roquefort leans sharper and more intense. I've also used a aged goat cheese when I wanted tang without the blue mold, and it worked beautifully. Just keep the cheese crumbly and don't use anything pre-shredded, those coatings prevent it from melting into the salad the way fresh cheese does.
Storing and Serving
This salad doesn't store well once dressed, the frisée wilts and the prosciutto loses its crunch within an hour. If you need to prep ahead, keep the components separate: store the washed greens in a damp towel, slice the pears and toss them with a little lemon juice to prevent browning, and keep the prosciutto in an airtight container. Assemble and dress right before serving.
- If you're serving this as a main, double the prosciutto and add a poached egg on top for extra richness.
- For a lighter version, skip the walnuts and use half the cheese, though I think you lose some of the magic.
- Pair it with a crisp white wine or sparkling water with lemon, something bright that won't compete with the vinaigrette.
Save This salad has taught me that simple ingredients, when treated with respect, can feel like a small luxury. Make it when you want something that tastes like effort but doesn't demand it.
Recipe Questions
- → Can I make this ahead of time?
Prepare components separately up to 4 hours ahead. Store dressing in a jar, keep greens chilled, and assemble just before serving to maintain crispness.
- → What cheese works best?
Blue cheese adds tangy depth, but Gorgonzola offers milder creaminess or Roquefort delivers intense flavor. Choose based on your taste preference.
- → How do I prevent pears from browning?
Toss sliced pears with a tablespoon of lemon juice immediately after cutting. This natural acid keeps them fresh and vibrant for several hours.
- → Can I make it vegetarian?
Replace prosciutto with roasted chickpeas, crispy pancetta alternative, or additional toasted nuts for protein while maintaining texture contrast.
- → What other fruits work well?
Sliced apples, figs, or fresh grapes complement the blue cheese beautifully. Choose fruits that offer sweetness without overwhelming the bitter greens.
- → How do I store leftovers?
Store undressed components separately in airtight containers. Greens last 2-3 days, while dressed salad becomes soggy and should be eaten immediately.