Frisée Pear Blue Cheese Prosciutto

This Frisée, Pear, Blue Cheese, and Crispy Prosciutto Salad is a vibrant and elegant dish that perfectly balances sophisticated flavors. The bitterness of the frisée lettuce is offset by the sweetness of juicy pears and the creamy, sharp notes of blue cheese, while the oven-baked prosciutto adds a savory crunch. Dressed in a tangy vinaigrette, this salad is a fantastic choice for a starter or a light, nutritious lunch.

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Creating a restaurant-quality salad at home is effortless with this recipe. By following simple steps like crisping the prosciutto in the oven and whisking a fresh honey-mustard vinaigrette, you elevate standard ingredients into a modern European masterpiece. The addition of toasted walnuts provides an extra layer of texture that ties the entire dish together.

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

For the best flavor experience, pair this salad with a light white wine such as a Sauvignon Blanc. Ensure you let the prosciutto cool completely after baking to achieve the maximum level of crispiness before breaking it into shards.

Varianten und Anpassungen

You can easily customize this recipe by substituting the frisée for arugula or baby spinach if you prefer a different green. Different blue cheeses like Gorgonzola or Roquefort offer varied flavor profiles. For a vegetarian version, simply omit the prosciutto and add extra toasted nuts for protein and texture.

Serviervorschläge

This salad is perfect when served immediately as a refined starter or as a standalone light lunch. Per serving, this dish provides approximately 260 calories, 18g of fat, 13g of carbohydrates, and 10g of protein.

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Enjoy this elegant blend of textures and flavors. With its quick preparation time and sophisticated profile, it is sure to become a favorite for both casual meals and special occasions alike.

Recipe FAQs

→ Can I make this salad ahead of time?

Prepare the vinaigrette and crispy prosciutto in advance. Store them separately in airtight containers. Assemble the salad with fresh ingredients just before serving to maintain the crisp texture of the frisée and prosciutto.

→ What can I substitute for frisée lettuce?

Arugula adds a peppery bite, baby spinach offers milder flavor, or mixed greens provide variety. Each alternative works well with the sweet pears and salty prosciutto combination.

→ How do I know when the prosciutto is crispy enough?

The prosciutto is ready when it's deep pink and snaps when broken. This typically takes 8-10 minutes at 200°C (400°F). Let it cool completely—it will continue crisping as it rests.

→ Which blue cheese works best in this salad?

Roquefort delivers sharp, tangy intensity. Gorgonzola dolce offers creamier, milder flavor. Stilton falls somewhere between. Choose based on your preference for boldness versus subtlety.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc complements the vinaigrette and cuts through the rich cheese and prosciutto. Dry Riesling or Pinot Grigio also work beautifully with the sweet-savory flavor profile.

→ Can I make this vegetarian?

Simply omit the prosciutto and increase the toasted walnuts to 45-50g. You might add thinly sliced apple or extra pears for additional sweetness and texture contrast.