Save to Pinterest One evening, my neighbor dropped off a bag of impossibly ripe pears from her garden, and I found myself staring at them on the counter wondering what to do beyond the obvious pie. That's when I remembered a salad I'd had at a small bistro in Lyon—nothing fancy, just frisée and blue cheese—but something about the bitter-sweet play stuck with me. I decided to combine the two, added some prosciutto for crunch, and what emerged was this bowl that somehow tastes both elegant and utterly effortless.
I made this for a small lunch gathering once, and what struck me most was watching my friend who claimed to hate blue cheese actually ask for seconds. There's something about the way the sharp tang of the cheese melts against the soft sweetness of the pear that disarms even the skeptics. That moment taught me that balance in a salad really does matter.
Ingredients
- Frisée lettuce: Its feathery leaves and gentle bitterness provide the perfect canvas; wash it well and tear it by hand rather than chopping to keep the delicate texture intact.
- Ripe pears: Choose ones that yield slightly to pressure but aren't mushy; slice them just before serving or toss with a bit of the vinaigrette to prevent browning.
- Blue cheese: Crumble it into irregular chunks so you get pockets of flavor rather than fine dust.
- Prosciutto: Crisping it in the pan transforms it from delicate and chewy into something with real textural presence.
- Toasted walnuts: Toasting them yourself brings out an almost buttery warmth that makes a real difference compared to raw.
- Extra-virgin olive oil: Don't skimp here; good oil carries the dressing.
- White wine vinegar: Its brightness won't overpower the delicate ingredients like balsamic might.
- Dijon mustard: Just a teaspoon acts as an emulsifier and adds a subtle pungency.
- Honey: A small drizzle rounds out the sharpness and helps everything feel cohesive.
Instructions
- Crisp the prosciutto:
- Heat a non-stick skillet over medium heat and lay the slices flat. You'll hear them start to sizzle almost immediately, and that sound means they're releasing their fat. After 2-3 minutes per side, transfer them to paper towels where they'll crisp up even more as they cool, then break into pieces.
- Whisk the vinaigrette:
- In a small bowl, combine olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper. Whisk until it looks slightly emulsified and cloudy rather than completely separated. Taste it straight from the whisk to check the balance.
- Build the salad:
- Place your frisée in a large bowl, then scatter the pear slices, blue cheese crumbles, toasted walnuts, and prosciutto pieces over top. This gives everyone a visual sense of what they're getting before the toss.
- Dress and serve:
- Drizzle the vinaigrette over everything and toss gently—aggressive mixing will bruise the delicate leaves. Serve immediately while the prosciutto is still crispy and the pears are at their firmest.
Save to Pinterest There was a moment when I realized this salad had become my go-to for what to bring when I'm invited somewhere and I want to contribute something that feels thoughtful but isn't pretentious. It's become the dish I make when I want to remind myself that real cooking is often about knowing when not to overthink things.
The Art of the Bitter-Sweet Balance
What makes this salad work is understanding that bitterness isn't the enemy—it's the foundation. The frisée's natural slight bite is what allows the sweetness of the pear to shine without feeling cloying. Once I grasped that idea, I stopped being timid about using bitter greens and started seeing them as flavor enhancers rather than something to mask. The blue cheese acts as the bridge between these two forces, its complexity preventing either extreme from dominating.
Texture is Everything
I've learned that a salad without textural variety feels one-dimensional no matter how good the ingredients are. The crispy prosciutto and toasted walnuts aren't optional add-ons—they're what keeps your teeth and palate engaged. When I skip toasting the walnuts or try to use storebought prosciutto bits, I notice immediately how the salad loses something essential. The contrast between the soft pear, delicate frisée, and the crunch of nuts and cured meat is what makes you want another bite.
Making It Your Own
The beauty of this salad is that it's flexible enough to work with what you have without losing its soul. I've made it with pecans instead of walnuts, swapped in Gorgonzola when that was what I had open, even used bacon once in a pinch. The structure remains solid, which is comforting.
- Try a vegetarian version by toasting chickpeas with a pinch of smoked paprika instead of using prosciutto.
- A splash of pear nectar or a tiny drizzle of white wine in the vinaigrette adds another layer if you're feeling it.
- Serve this alongside crusty bread and it becomes a light meal rather than just a side.
Save to Pinterest This salad has become my answer to the question of what to make when you want something that tastes like you tried harder than you actually did. That's the best kind of recipe to have in your rotation.
Questions & Answers
- → What makes frisée lettuce special?
Frisée is a curly endive with pleasantly bitter notes and crunchy texture. Its frilly leaves catch dressing beautifully, making it ideal for salads with bold ingredients like blue cheese and sweet fruit.
- → Can I prepare components ahead?
Yes. Toast walnuts and crumble cheese up to 2 days ahead. Cook prosciutto and store in airtight container. Slice pears and toss with lemon juice to prevent browning. Assemble just before serving.
- → What's the best pear variety?
Bosc and Anjou pears hold their shape well when sliced. For softer texture, Bartlett works beautifully. Choose pears that yield slightly to gentle pressure but aren't mushy.
- → Is there a vegetarian option?
Replace prosciutto with crispy roasted chickpeas, pancetta-style coconut chips, or simply add more toasted nuts for protein and crunch while keeping the dish vegetarian.
- → How do I modify the vinaigrette?
Substitute sherry vinegar for white wine vinegar for deeper flavor, or add minced shallot for extra bite. Adjust honey to taste based on pear sweetness and cheese intensity.