Save This Frisée, Pear, Blue Cheese, and Crispy Prosciutto Salad is a masterclass in balancing bold flavors and delicate textures. The bitter crunch of frisée lettuce provides the perfect backdrop for juicy, sweet pear slices, while creamy blue cheese and salty, oven-crisped prosciutto create a sophisticated profile that is ideal for a vibrant starter or an elegant light lunch.
Pin it Modern European in style, this salad relies on the contrast between its high-quality ingredients. A simple but bright vinaigrette of extra-virgin olive oil, white wine vinegar, and Dijon mustard ties the elements together, ensuring every bite is perfectly seasoned and balanced.
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
To ensure the prosciutto is perfectly crisp, make sure it is arranged in a single layer on the baking sheet. Let it cool completely before breaking it into shards; this prevents it from becoming chewy when it hits the salad.
Varianten und Anpassungen
You can substitute arugula or baby spinach for the frisée if you prefer a different green. For a vegetarian version, simply omit the prosciutto and add extra toasted walnuts or pecans. You can also swap the blue cheese for Gorgonzola or Roquefort to explore different flavor intensities.
Serviervorschläge
This salad makes a beautiful autumn starter or a refreshing light lunch. For the best experience, pair it with a light white wine such as a crisp Sauvignon Blanc, which complements the tangy mustard and sweet pear beautifully.
Pin it With its vibrant colors and refined ingredients, this Frisée, Pear, Blue Cheese, and Crispy Prosciutto Salad is an effortless way to bring a touch of elegance to your table.
Frequently Asked Questions
- → Can I make this salad ahead of time?
Prepare components separately in advance. Store washed frisée, sliced pears with lemon juice, crumbled cheese, and vinaigrette in airtight containers. Crisp the prosciutto and store separately. Assemble just before serving to maintain texture.
- → What type of blue cheese works best?
Roquefort offers a sharp, tangy flavor that cuts through the sweetness of pears. Gorgonzola dolce provides creaminess with mild tang, while Stilton delivers a robust, earthy profile. Choose based on your preference for intensity.
- → How do I keep pears from turning brown?
Toss sliced pears immediately with a tablespoon of lemon juice or white wine vinegar. This prevents oxidation while complementing the vinaigrette. Store in the refrigerator if preparing more than 30 minutes before serving.
- → Can I make this vegetarian?
Omit the prosciutto and increase the toasted walnuts or pecans to 50g (1.75 oz) for added crunch and protein. You could also add crispy fried capers or aged vegetarian cheese for a savory element that mimics the prosciutto's saltiness.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc or dry Riesling complements the bitter frisée and tangy blue cheese while balancing the sweet pears. For red wine lovers, a light Pinot Noir works without overpowering the delicate flavors. Avoid heavily oaked wines.