Description
This Frisée Pear Blue Cheese Prosciutto salad is a delightful combination of bitter frisée greens, sweet ripe pears, sharp blue cheese, and crispy prosciutto shards. Topped with toasted nuts and a honey-Dijon vinaigrette, it balances flavors and textures perfectly, making it an elegant and easy-to-make dish ideal for a light lunch or appetizer.
Ingredients
Scale
Salad
- 1 large head frisée lettuce, washed and torn into bite-sized pieces
- 2 ripe pears, cored and thinly sliced
- 3.5 oz blue cheese, crumbled
- 6 slices prosciutto
- 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
- Crisp the Prosciutto: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the prosciutto slices in a single layer on the sheet. Bake for 8 to 10 minutes until the prosciutto is crisp. Remove from the oven and let cool, then break into large shards for topping.
- Prepare Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, white wine or champagne vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until the dressing is emulsified and smooth.
- Assemble Salad: In a large salad bowl, combine the torn frisée lettuce, thinly sliced pears, crumbled blue cheese, and toasted walnuts or pecans. Drizzle the prepared vinaigrette over the salad ingredients and toss gently to ensure everything is evenly coated.
- Finish and Serve: Immediately before serving, top the salad with the crisp prosciutto shards. Serve promptly to enjoy the contrast of textures and fresh flavors.
Notes
- For the best texture, ensure the prosciutto is very crisp before adding to the salad.
- Use ripe but firm pears to avoid mushiness in the salad.
- To toast nuts, simply place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and slightly browned.
- You can substitute blue cheese with gorgonzola or roquefort for a similar flavor profile.
- Adjust the amount of honey in the vinaigrette to balance the tanginess to your taste.
