Frisée Pear Blue Cheese Prosciutto (Printable Version)

Bitter frisée meets sweet pears, creamy blue cheese, and crispy prosciutto in this elegant European-style salad with tangy vinaigrette.

# Ingredient List:

→ Salad Components

01 - 1 large head frisée lettuce, washed and torn into bite-sized pieces
02 - 2 ripe pears, cored and thinly sliced
03 - 3.5 oz blue cheese, crumbled
04 - 6 slices prosciutto
05 - 1 oz toasted walnuts or pecans, roughly chopped

→ Vinaigrette

06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp white wine vinegar or champagne vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste

# How to Make:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper. Arrange prosciutto in single layer and bake 8–10 minutes until crisp. Cool completely, then break into large shards.
02 - Whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper in small bowl until emulsified.
03 - Combine frisée, sliced pears, blue cheese, and toasted nuts in large salad bowl.
04 - Drizzle vinaigrette over salad and toss gently to coat evenly. Top with crispy prosciutto shards immediately before serving.

# Expert Suggestions:

01 -
  • The contrast of warm crispy prosciutto against cool pears creates this incredible temperature play that wakes up your palate
  • It comes together in under 30 minutes but tastes like something from a restaurant kitchen
  • The bitter sweet salty creamy balance means every bite is interesting
02 -
  • Dont dress the salad until youre ready to serve or the frisée will wilt and lose that satisfying crunch
  • The prosciutto keeps crisping slightly after it comes out of the oven, so remove it when it looks slightly underdone
  • Frisée can be sandy, so give it an extra thorough wash and spin it completely dry before assembling
03 -
  • Room temperature ingredients help the vinaigrette emulsify better, so take your vinegar and oil out 10 minutes before whisking
  • If your blue cheese is particularly strong, use a lighter hand with it and let people add more at the table
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