Pin it Experience an exquisite harmony of flavors with this Frisée, Pear, Blue Cheese, and Crispy Prosciutto Salad. This elegant dish masterfully balances the slight bitterness of frisée lettuce with the juicy sweetness of ripe pears and the bold, creamy profile of blue cheese. Garnished with shards of salty, oven-crisped prosciutto and tossed in a tangy Dijon-honey vinaigrette, it serves as a sophisticated starter or a refreshing light lunch.
Pin it Whether you are hosting a formal dinner party or looking for a vibrant midday meal, this salad offers a beautiful presentation and a complex taste profile. The contrast between the warm, crunchy prosciutto and the cool, crisp greens makes every bite interesting and satisfying.
Ingredients
- 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
- 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 and Prepare
- 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: Whisk the Vinaigrette
- In a small bowl, whisk together extra-virgin olive oil, vinegar, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
- Step 4: Combine Salad Base
- In a large salad bowl, combine the torn frisée, sliced pears, crumbled blue cheese, and toasted walnuts.
- Step 5: Toss with Dressing
- Drizzle the vinaigrette over the salad and toss gently to ensure all leaves are lightly coated.
- Step 6: Final Garnish
- Top the salad with the crispy prosciutto shards just before serving to maintain their crunch.
Zusatztipps für die Zubereitung
For the best results, ensure the frisée lettuce is thoroughly dried after washing so the vinaigrette adheres properly. Toasting your walnuts or pecans beforehand enhances their flavor and provides a more pronounced crunch against the tender pears.
Varianten und Anpassungen
If frisée is difficult to find, you can substitute it with arugula or baby spinach. You can also experiment with different blue cheese varieties like Gorgonzola or Roquefort. For a vegetarian version, simply omit the prosciutto and add extra toasted nuts for protein and texture.
Serviervorschläge
This salad pairs beautifully with a light, crisp white wine such as Sauvignon Blanc. It can be served as an elegant first course or enjoyed as a complete light lunch alongside a few slices of fresh baguette.
Pin it With its vibrant colors and sophisticated flavor profile, this Frisée, Pear, Blue Cheese, and Crispy Prosciutto Salad is certain to become a favorite in your recipe rotation. Enjoy the crisp textures and the delightful interplay of sweet and savory in every forkful.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Prepare components in advance but assemble just before serving. Crisp the prosciutto and make the vinaigrette up to 4 hours ahead. Store them separately at room temperature. Wash and dry the frisée, slice the pears, and crumble the cheese. Toss everything together immediately before serving to maintain the crispy texture of prosciutto and prevent pears from oxidizing.
- → What other greens work well in this salad?
Arugula adds peppery bite and pairs beautifully with the sweet pears and salty prosciutto. Baby spinach offers a milder, tender alternative that works well if you prefer less bitterness. Mixed baby greens provide variety in both flavor and texture. Radicchio could add beautiful color and additional bitter notes that complement the blue cheese.
- → Can I substitute the blue cheese?
Gorgonzola dolce offers a creamier, milder profile that melts slightly into the dressing. Roquefort delivers more intense saltiness and tanginess. Goat cheese provides a tangy, bright alternative that's slightly less pungent. Feta adds salty, crumbly texture but lacks the creamy element. For a completely different take, try aged gouda or shaved Parmesan for nutty, savory notes.
- → How do I prevent pears from turning brown?
Toss sliced pears immediately in a little lemon juice or the vinaigrette's vinegar component to slow oxidation. Slice them just before assembling the dish for best results. If preparing further ahead, store pear slices in acidulated water (water with lemon juice) and pat dry before adding to the salad. Choose pears that are ripe but still firm—they brown less quickly than overripe ones.
- → What wine pairs best with this salad?
Sauvignon Blanc offers crisp acidity that cuts through the rich blue cheese and complements the pears. A dry Riesling provides nice fruit-forward notes that echo the pears without being too sweet. Chardonnay works if it's unoaked and bright. For red wine lovers, a light Pinot Noir with good acidity won't overpower the delicate flavors. Sparkling wine or Champagne makes a festive pairing for special occasions.
- → Is there a vegetarian version?
Simply omit the prosciutto and increase the quantity of toasted walnuts or pecans to 45-50g for added protein and crunch. You could also add sliced avocado for creaminess or roasted chickpeas for savory protein. Crispy fried shallots or capers could provide the salty, crunchy element that prosciutto contributes. Consider adding a hard-boiled egg for additional protein if desired.