Frisée Pear Blue Cheese Prosciutto

There's something about the moment prosciutto hits a hot oven that makes you understand why this salad exists. My neighbor brought a version to a potluck last fall, and I watched people go back for thirds, which never happens at these things. The bitter frisée, the sweet pear, the salty blue cheese—it shouldn't work this well together, but it does. I've made it dozens of times since, sometimes for fancy dinners, sometimes just because I wanted something that felt special on a regular Tuesday.

I made this for my sister's birthday dinner a couple of years ago, nervous because she's intimidatingly good at cooking. She took one bite, closed her eyes, and didn't say anything for a moment—which with her is basically a standing ovation. She's been asking me to make it ever since, and I realized that sometimes the simplest dishes, the ones that don't require any fancy technique, are the ones people actually want to eat again.

Ingredients

• Frisée lettuce: The bitter, feathery leaves are what make this salad sophisticated rather than sweet—don't skip it or substitute with iceberg, as you'll lose the whole character of the dish.
• Pears: Choose ones that give slightly to pressure but aren't mushy; I learned the hard way that overripe pears turn the salad into mush within minutes of dressing.
• Blue cheese: Crumble it by hand rather than crumbling finely—the irregular pieces create pockets of flavor that feel more luxurious than dust.
• Prosciutto: Buy it sliced thin from a good deli counter; the grocery store pre-packaged stuff never crisps quite the same way.
• Toasted walnuts or pecans: Toast them yourself if you have time; the difference in flavor is subtle but real, and it makes you feel like you actually cooked something.
• Extra-virgin olive oil: Use one you actually like tasting, because you'll taste it—don't waste money on the cheap stuff for this.
• White wine vinegar or champagne vinegar: Champagne vinegar is gentler and slightly sweeter; it's worth seeking out if you can find it.
• Dijon mustard: Adds subtle depth and helps the dressing emulsify without requiring you to do anything tricky.
• Honey: A small amount rounds out the sharp edges of the vinegar and cheese, creating balance without being noticeable.

Instructions

Get your oven ready:

Heat to 200°C (400°F) and line a baking sheet with parchment paper—this prevents the prosciutto from sticking and makes cleanup basically nonexistent.

Crisp the prosciutto:

Lay the slices flat in a single layer, no overlapping, and bake for 8–10 minutes until they're shattered-glass crispy and smell absolutely incredible. Let them cool on the pan for a minute, then break into large, uneven shards; the irregular pieces look better on the finished salad.

Make the vinaigrette:

Whisk together olive oil, vinegar, mustard, honey, salt, and pepper in a small bowl until it emulsifies slightly and tastes balanced—it should make your mouth water a little bit when you taste a drop on your finger.

Build the foundation:

Tear the frisée into bite-sized pieces and put it in a large salad bowl with the sliced pears, crumbled blue cheese, and toasted nuts. Don't dress it yet; just get everything in there.

Dress with intention:

Drizzle the vinaigrette over the salad and toss gently but thoroughly, making sure every piece gets coated without bruising the delicate lettuce leaves. Taste and adjust salt and pepper if needed.

Crown it:

Add the crispy prosciutto shards right before serving—if you do this too early, they absorb moisture and lose their snap, which would be tragic.

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My dad, who eats the same things every single day without variation, tried this once at a family dinner and asked for the recipe. That's when I knew it had transcended being just another salad and become something that actually changed how people thought about what salad could be. He's made it three times since, which for him is basically a spiritual awakening.

Why the Flavor Combination Actually Works

The secret is contrast stacked on top of contrast—bitter frisée meets sweet pear, salty prosciutto meets creamy cheese, crispy texture meets tender greens. It sounds complicated, but it's actually just about letting each ingredient do what it does best and trusting that they'll find harmony together. The vinaigrette is the quiet mediator, bringing everything into focus without dominating.

Making It Your Own

This salad is forgiving and adaptable without losing its identity. I've made it with arugula when I couldn't find good frisée, substituted Roquefort for a sharper edge, and swapped hazelnuts for walnuts when that's what I had. The framework is strong enough to handle variations, which is what makes it such a reliable dinner party trick.

Serving and Storage Thoughts

This is best served immediately after assembly, when everything is at its best—the prosciutto is still crispy, the pears are still firm, and the vinaigrette hasn't started to turn the lettuce into mush. You can prep all the components ahead of time, though, which is what makes this perfect for busy weeknights or when you're hosting and stressed. Just keep everything separate and toss it together in the last few minutes before eating.

• If you need to make this ahead, store the vinaigrette separately and bring it to room temperature before tossing.
• Keep the prosciutto in an airtight container so it stays crispy; add it literally as you're plating.
• Slice the pears just before serving to prevent browning, or toss them lightly in a bit of lemon juice if you have to slice them earlier.

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This salad has become my answer when someone asks for an easy but impressive recipe. It proves that you don't need complicated techniques or hard-to-find ingredients to create something that tastes like you know what you're doing.

Recipe Questions

→ Can I make the prosciutto ahead of time?

Yes, the crispy prosciutto can be prepared up to 2 days in advance. Store in an airtight container at room temperature with parchment paper between layers to maintain crispiness.

→ What can I substitute for frisée lettuce?

Arugula offers peppery notes, baby spinach provides mild sweetness, or mixed greens work well. Each substitution maintains the desired texture while adjusting flavor profile.

→ How do I prevent pears from turning brown?

Toss sliced pears with lemon juice immediately after cutting. This simple step preserves their natural color and adds brightness that complements the vinaigrette.

→ Can I make this vegetarian?

Simply omit the prosciutto and add extra toasted nuts or crumbled feta for protein and texture. The vinaigrette provides sufficient acidity to balance the flavors.

→ What type of blue cheese works best?

Roquefort delivers sharp intensity, Gorgonzola offers creaminess, and Stilton provides balanced tanginess. Choose based on your preferred blue cheese strength and texture.

→ Should I dress the salad in advance?

Dress just before serving to maintain crisp texture. Toss frisée, pears, cheese, and nuts with vinaigrette gently, then top with prosciutto shards to preserve their crunch.