Save to Pinterest This vibrant and elegant Frisée, Pear, Blue Cheese, and Crispy Prosciutto Salad is a masterclass in flavor balance. The natural bitterness of frisée lettuce is perfectly offset by juicy, sweet pear slices and the creamy tang of blue cheese, while shards of salty, oven-crisped prosciutto add a sophisticated crunch that elevates the entire dish.
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Rooted in Modern European cuisine, this salad highlights the beauty of fresh, high-quality ingredients tied together by a bright and tangy honey-mustard vinaigrette. It is a gluten-free delight that looks as beautiful on the plate as it tastes.
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
To fully appreciate the flavors of this salad, pair it with a crisp, light white wine such as Sauvignon Blanc, which complements both the tangy blue cheese and the sweet pear.
Varianten und Anpassungen
If frisée is unavailable, arugula or baby spinach make excellent substitutes. For different cheese profiles, try using Gorgonzola or Roquefort. To create a vegetarian version, simply omit the prosciutto and add a handful of extra toasted nuts for crunch.
Serviervorschläge
Serve this salad immediately while the prosciutto is at its crispiest. For a rustic presentation, you can arrange the components on a wooden serving board instead of a traditional bowl.
Save to Pinterest Whether as a refined start to a multi-course dinner or a quick weekend lunch, this salad brings a touch of elegant simplicity to your table.
Common Questions
- → Can I prepare the prosciutto ahead of time?
Yes, bake the prosciutto up to 2 days in advance and store in an airtight container at room temperature. It will stay crisp and ready to crumble over your salad.
- → What's the best way to slice the pears?
Core the pears and slice them thinly using a sharp knife or mandoline. Thin slices ensure the sweetness distributes evenly throughout each bite and creates an elegant presentation.
- → Can I use a different blue cheese?
Absolutely. Gorgonzola offers a milder creaminess while Roquefort delivers a more intense tangy flavor. Stilton works well too. Choose based on your preference for blue cheese intensity.
- → What greens can substitute for frisée?
Arugula provides peppery notes that complement the sweetness of pears. Baby spinach offers a milder, tender alternative. Mixed baby greens also work beautifully for a more subtle bitterness.
- → How do I make this vegetarian?
Simply omit the prosciutto and increase the toasted walnuts or pecans to 60g. You could also add crumbled feta or goat cheese for additional savory protein and texture.
- → Can I make the vinaigrette in advance?
Yes, whisk the vinaigrette together up to a week ahead and store in a sealed jar in the refrigerator. Bring to room temperature and shake well before dressing the salad.
