Frisée Pear Blue Cheese Prosciutto

My friend texted me a photo from a Paris bistro: a plate of frisée with a perfect golden egg yolk pooling into crispy lettuce, and I realized I'd been missing the whole point of this salad. Not long after, I swapped the egg for blue cheese and prosciutto, and suddenly this became the dish I'd make whenever I wanted to feel like I'd traveled somewhere elegant without leaving my kitchen. The combination of bitter greens, sweet pears, and that salty-funky cheese creates such a satisfying tension on your palate that you'll want to make it again before you've even finished the bowl.

I made this for my partner's parents on a rainy Sunday, and his mom actually paused mid-bite to ask what was in it. That moment of recognition—when someone tastes something and realizes it's not complicated but it IS special—that's when you know a recipe is worth keeping around. She made it the next week for her bridge club and texted me photos.

Ingredients

• Frisée lettuce (1 large head): This is the secret ingredient that transforms a basic salad into something memorable. The slight bitterness and feathery texture hold vinaigrette beautifully and won't wilt into mush like iceberg would.
• Pears (2 ripe ones, cored and thinly sliced): The sweetness here isn't just flavor—it's a crucial counterpoint to everything salty and funky on the plate. Use pears at their peak ripeness; underripe ones taste like crunchy disappointment.
• Blue cheese (100 g, crumbled): This is where you get bold or stay gentle depending on your crowd. Gorgonzola is creamier, Roquefort is sharper, standard blue cheese is a solid middle ground.
• Prosciutto (6 slices): The magic happens when you crisp these in the oven instead of eating them raw straight from the package. Baking transforms them into shattery, concentrated flavor bombs.
• Toasted walnuts or pecans (30 g, roughly chopped): Buy them already toasted if you can, or toast them yourself for 5 minutes in a dry skillet—the smell alone is worth it.
• Extra-virgin olive oil (2 tbsp): Don't skimp here; a good oil makes the vinaigrette silky rather than sharp.
• White wine vinegar or champagne vinegar (1 tbsp): The gentler acidity keeps things sophisticated instead of aggressive.
• Dijon mustard (1 tsp): This acts as an emulsifier and adds a subtle spice that ties everything together.
• Honey (1 tsp): Just enough sweetness to echo the pears without making it dessert.
• Salt and freshly ground black pepper: Taste as you go; the cheese is already salty, so your hand should be light.

Instructions

Get your prosciutto crisping:

Heat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Lay the prosciutto slices flat in a single layer—they'll shrink and brown, so give them space to get crispy rather than steam themselves into chewy submission. Bake for 8–10 minutes until they're golden and brittle.

Make the vinaigrette while you wait:

Grab a small bowl and whisk together the olive oil, vinegar, Dijon mustard, and honey until everything is emulsified and smooth. Season with salt and pepper, then taste it straight from the whisk—it should make your eyes brighten a little.

Prep your salad components:

Wash and tear the frisée into bite-sized pieces, slice your pears thin enough to be elegant, crumble the blue cheese into irregular shards, and give your toasted nuts a rough chop. The prep work here is honestly the longest part of the whole recipe.

Build and dress:

Put the frisée, pears, blue cheese, and walnuts into a large salad bowl and drizzle that vinaigrette over everything. Toss gently—you're not trying to bruise the lettuce, just coat it lightly and evenly.

Crown with crispy prosciutto:

Break the now-cool prosciutto into large, irregular shards and scatter them over the top of the salad just before serving. If you add them earlier, they'll start to absorb moisture and lose their snap.

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There's something about serving this salad that makes people slow down. Everyone who's ever eaten a sad desk salad appreciates being given permission to eat something that tastes like you actually cared, and this one proves you don't need hours in the kitchen to pull that off.

Why This Salad Works

The genius of this combination is that every element has a job. The frisée provides structure and a slight bitterness that keeps things from tasting too rich or sweet, the pears add moisture and natural sweetness, the blue cheese brings funkiness and creaminess, and the prosciutto delivers saltiness and crunch. The vinaigrette is just tart enough to brighten everything without overwhelming the delicate flavors of the pears. It's a conversation between textures and tastes rather than any one ingredient hogging the spotlight.

When to Serve This

This salad works beautifully as a first course for a dinner party because it's substantial enough to feel like something real but light enough that it won't leave you too full to enjoy what comes next. It's also perfect for a casual lunch when you want something that feels a little fancy but doesn't require any actual fancy cooking skills. I've even made it for picnics on crisp fall days when pears are at their best and you can actually keep everything cool without effort.

Making It Your Own

The framework of this salad is flexible enough to adapt without losing its soul. If frisée isn't your thing or you can't find good stuff, peppery arugula or baby spinach will work—you'll just lose some of that bitter complexity. Vegetarians can absolutely skip the prosciutto and add extra nuts or even some crispy chickpeas for crunch and protein. The blue cheese can be swapped for any aged cheese you love—a sharp cheddar, gouda, or even a good Gruyère will bring different energy.

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This salad has become my go-to when I want to cook something that tastes like I know what I'm doing, without the stress. It's the kind of dish that reminds you why fresh, simple ingredients matter so much.

Questions & Answers

→ Can I make this salad ahead of time?

Prepare components separately in advance. Bake prosciutto and make vinaigrette up to 24 hours ahead. Slice pears just before serving to prevent browning, and toss everything immediately before eating.

→ What can I substitute for frisée lettuce?

Arugula adds peppery bite, baby spinach offers mild sweetness, or mixed greens provide variety. Each brings a different flavor profile while maintaining the salad's elegant presentation.

→ How do I know when prosciutto is perfectly crispy?

Bake at 200°C (400°F) for 8-10 minutes. The edges should curl and deepen in color. It will continue crisping as it cools—break into shards once completely cooled.

→ Which blue cheese works best?

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

→ Can I make this vegetarian?

Omit prosciutto and add extra toasted nuts or crispy chickpeas for crunch. Consider adding avocado for richness or aged cheese for savory depth.