Frisée Pear Blue Cheese Prosciutto

This vibrant Frisée, Pear, Blue Cheese, and Crispy Prosciutto Salad is a masterclass in flavor contrast and texture. The bitterness of the frisée lettuce provides the perfect canvas for juicy, sweet pears and the savory depth of creamy blue cheese, creating an elegant dish that is ideal as a sophisticated starter or a refreshing light lunch.

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What truly elevates this salad is the addition of crispy prosciutto shards and toasted walnuts, which provide a satisfying crunch in every bite. Everything is pulled together by a tangy, honey-infused Dijon vinaigrette that adds a bright, acidic finish to the rich ingredients.

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 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 results, bake the prosciutto until it is deeply golden but not burnt; it will continue to crisp up as it cools. Always use a parchment-lined tray to ensure the delicate slices do not stick. If you prefer a milder taste, you can soak the torn frisée in cold water for 10 minutes to reduce some of its bitterness before spinning it dry.

Varianten und Anpassungen

If frisée is unavailable, arugula or baby spinach are excellent alternatives that offer a similar peppery bite. For the cheese, Gorgonzola or Roquefort can be used to achieve different levels of pungency. To make this recipe vegetarian, simply omit the prosciutto and add extra toasted nuts for protein and texture.

Serviervorschläge

Serve this salad immediately after tossing to maintain the crispness of the lettuce and the crunch of the prosciutto. It pairs beautifully with a chilled glass of light white wine, such as a Sauvignon Blanc or a Pinot Grigio, which complements the sweetness of the pears and the tanginess of the dressing.

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This Frisée, Pear, Blue Cheese, and Crispy Prosciutto Salad is more than just a side dish; it is a celebration of fresh, high-quality ingredients. Whether you are hosting a dinner party or simply treating yourself to a gourmet lunch, this recipe delivers a perfect blend of modern European flavors in every mouthful.

Recipe FAQs

→ Can I make this salad ahead of time?

Prepare components separately in advance. Cook and store prosciutto shards in an airtight container. Whisk vinaigrette and refrigerate. Slice pears and toss with lemon juice to prevent browning. Assemble just before serving to maintain crisp textures.

→ What can I substitute for frisée lettuce?

Arugula adds peppery bite, baby spinach offers mild sweetness, or mixed young greens provide variety. Each substitute works well with the pears and blue cheese while maintaining the salad's balance.

→ How do I crisp prosciutto without an oven?

Pan-fry slices in a dry skillet over medium heat for 2-3 minutes per side until crispy. Alternatively, microwave between paper towels for 30-60 seconds. Both methods yield beautifully crisp shards.

→ Which blue cheese works best?

Roquefort offers sharp intensity, Gorgonzola Dolce provides creamy mildness, and Stilton delivers balanced earthiness. Choose based on your preference for boldness versus creaminess.

→ Can I make this vegetarian?

Simply omit the prosciutto and increase toasted walnuts to 45g. Consider adding shaved vegetarian cheese or crispy fried capers for additional savory contrast and texture.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc, dry Riesling, or Champagne complements the blue cheese and cuts through the richness. For red wine lovers, a light Pinot Noir works without overpowering the delicate flavors.