Save My neighbor handed me a bag of pears from her tree last October, more than I could possibly eat before they turned. I had a wedge of blue cheese sitting in the fridge and some frisée I'd grabbed on a whim at the farmers market. What started as a way to use up odds and ends turned into one of those salads I now crave constantly. The bitterness of the greens, the sweetness of the pears, and that funky, creamy cheese just worked in a way I didn't expect.
I made this for a small dinner party once, and my friend who claims to hate salads went back for seconds. She said it was the prosciutto that won her over, but I think it was the way everything balanced out. There's something about the contrast between the crisp lettuce and the silky pear slices that makes you forget you're eating something healthy. I've served it dozens of times since, and it never feels boring.
Ingredients
- Frisée lettuce: This curly, pale green lettuce has a pleasant bitterness that stands up to bold flavors, make sure to wash it well and spin it dry so the dressing clings properly.
- Ripe pears: Go for Bosc or Anjou if you can, they hold their shape when sliced and have just enough sweetness to counter the bitter greens.
- Blue cheese: Crumbled Gorgonzola or Roquefort both work beautifully here, the tangier the better to cut through the richness of the prosciutto.
- Prosciutto: Crisping it up in a skillet transforms it into salty, crackling shards that add serious texture to every forkful.
- Walnuts: Toasting them for a few minutes releases their oils and deepens their flavor, don't skip this step or they'll taste flat.
- Extra-virgin olive oil: Use a good quality oil here since it's the base of your dressing, it should taste fruity and smooth.
- White wine vinegar: Adds a bright, clean acidity that wakes up the whole bowl without overpowering the other ingredients.
- Dijon mustard: This helps emulsify the dressing and gives it a subtle sharpness that ties everything together.
- Honey: Just a teaspoon balances the vinegar and mustard, making the dressing taste rounded instead of harsh.
Instructions
- Crisp the prosciutto:
- Heat a non-stick skillet over medium heat and lay the prosciutto slices flat. Cook them for 2 to 3 minutes per side until they turn golden and crispy, then transfer to a paper towel to drain and cool before breaking them into bite-size pieces.
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper until smooth and emulsified. Taste it and adjust the seasoning if needed, it should be tangy but not sharp.
- Assemble the salad:
- Place the torn frisée in a large salad bowl and add the sliced pears, crumbled blue cheese, toasted walnuts, and crispy prosciutto pieces. Drizzle the vinaigrette over the top and toss gently with your hands or tongs so everything gets lightly coated without bruising the greens.
- Serve immediately:
- This salad is best enjoyed right away while the prosciutto is still crisp and the greens are fresh. Garnish with extra blue cheese or walnuts if you want to make it look even more impressive.
Save There was one evening when I threw this together after a long day, and my partner looked up from his bowl and said it tasted like something we'd order at a restaurant. That moment reminded me that good food doesn't have to be complicated. Sometimes it's just about putting a few quality ingredients together and letting them shine.
Choosing Your Pears
Bosc pears are my go-to because they stay firm when sliced and have a hint of spice in their sweetness. Anjou pears work too, especially if you want something a little more delicate and juicy. Avoid overly soft pears that will turn mushy when you toss the salad, you want slices that hold their shape and add structure to each bite.
Making It Your Own
If you're cooking for a vegetarian, skip the prosciutto and toss in some roasted chickpeas for crunch and protein. I've also swapped the walnuts for pecans when that's what I had on hand, and it was just as good. You can even add a handful of dried cranberries if you want a little extra sweetness, though I usually find the pears are enough.
Serving Suggestions
This salad shines as a starter before a roasted chicken or grilled steak, but it's hearty enough to be a full lunch on its own. I love pairing it with a chilled glass of Sauvignon Blanc or a dry Riesling, the acidity in the wine plays nicely with the tangy dressing and creamy cheese.
- Serve it on individual plates for a more elegant presentation at dinner parties.
- Double the recipe if you're feeding a crowd, it disappears fast.
- Leftovers don't keep well once dressed, so only make what you'll eat right away.
Save This salad has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It's proof that simple ingredients, when treated right, can turn into something you'll want to make again and again.
Recipe FAQ
- → Can I make this salad ahead of time?
Prepare components separately up to 4 hours ahead. Keep vinaigrette in a jar and dress just before serving to maintain crispness.
- → What other greens work well instead of frisée?
Arugula, baby kale, or mixed spring greens make excellent substitutes. Adjust quantities based on leaf size and bitterness preference.
- → How do I prevent pears from browning?
Toss sliced pears with a tablespoon of lemon juice immediately after cutting. This natural preservative maintains color and adds brightness.
- → Can I serve this as a main course?
Absolutely. Add grilled chicken, sliced steak, or roasted chickpeas to transform it into a satisfying main dish for four people.
- → What type of blue cheese works best?
Roquefort offers sharp intensity, while Gorgonzola provides milder creaminess. Stilton falls somewhere between—choose based on your preference.
- → How should I store leftovers?
Store undressed components in airtight containers. Greens last 2-3 days, while dressed salad becomes soggy and should be enjoyed immediately.