Save Pin My neighbor brought over a pear from her tree one October morning, insisting I use it before it got too soft. I had a wedge of blue cheese in the fridge and some frisée I'd grabbed on a whim at the farmers market. What started as improvisation turned into one of those salads I now crave when the air gets crisp. The bitterness of the greens, the sweet slip of pear, the funky punch of cheese—it all just worked.
I made this for a small dinner party once, and everyone went quiet after the first bite. One friend asked if I'd taken a cooking class. I laughed and admitted I'd just been trying to use up what was in my kitchen. Sometimes the best recipes happen when you're not trying too hard.
Ingredients
- Frisée lettuce: Its frilly, pale leaves bring a gentle bitterness that balances the sweet pear, and it holds up to dressing without wilting immediately.
- Ripe pears: Look for pears that yield slightly to pressure near the stem; they should be sweet and juicy, not mealy or rock hard.
- Blue cheese: Crumble it yourself for the best texture; pre-crumbled versions can be dry and lack that creamy sharpness.
- Prosciutto: Crisping it in a skillet transforms it into salty, crackly shards that add serious texture.
- Walnuts: Toasting them for a few minutes in a dry pan wakes up their flavor and makes them taste almost buttery.
- Extra-virgin olive oil: Use something fruity and peppery; it becomes the backbone of the vinaigrette.
- White wine vinegar: It has a clean, bright acidity that doesn't overpower the delicate pear.
- Dijon mustard: This helps emulsify the dressing and adds a subtle tang.
- Honey: Just a teaspoon rounds out the vinegar and mustard, making the dressing taste complete.
- Salt and black pepper: Season generously; the greens and pears need it to really shine.
Instructions
- Crisp the prosciutto:
- Heat your skillet over medium and lay the prosciutto flat, letting it sizzle for 2 to 3 minutes per side until it turns deep pink and crispy. Let it cool on a paper towel, then break it into bite-size pieces with your hands.
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper until smooth and slightly thickened. Taste it; if it's too sharp, add a drizzle more honey.
- Assemble the salad:
- Tear the frisée into a large bowl, then scatter the pear slices, blue cheese, walnuts, and prosciutto on top. Pour the vinaigrette over everything and toss gently with your hands or tongs so every leaf gets a little dressing.
- Serve right away:
- This salad is best eaten fresh, while the prosciutto is still crisp and the pears haven't started to brown. Finish with extra crumbles of blue cheese or walnuts if you're feeling generous.
Save Pin The first time I plated this for myself on a weeknight, I realized I didn't need a special occasion to eat something this good. I poured a glass of cold white wine and ate slowly at the kitchen counter, savoring every forkful. It reminded me that treating yourself well can be as simple as a perfectly balanced salad.
Choosing Your Pears
Bartlett and Bosc pears both work beautifully here. Bartlett pears are softer and sweeter, while Bosc have a firmer texture and a hint of spice. I've also used Asian pears when I want extra crunch, though they're less traditional. Whatever you choose, slice them just before serving so they don't oxidize and turn brown.
Swapping the Cheese
If blue cheese isn't your thing, try crumbled goat cheese or shaved Manchego instead. I once used a sharp white cheddar when I ran out of blue, and it was still delicious. The key is to pick something with enough personality to stand up to the bitter greens and sweet fruit.
Making It a Meal
This salad can easily become dinner if you add grilled chicken, seared salmon, or even a soft-boiled egg on top. I've also served it alongside roasted chicken thighs and crusty sourdough for a simple but impressive weeknight spread. It's one of those recipes that adapts to whatever you need it to be.
- Double the prosciutto if you want more salty crunch in every bite.
- Add a handful of arugula to the frisée for extra peppery bite.
- Leftovers don't hold well, so only dress what you plan to eat right away.
Save Pin This salad has become my go-to when I want something bright, satisfying, and just a little bit elegant. I hope it brings you as much joy as it's brought me.
Recipe FAQs
- → Can I make this bowl vegetarian?
Yes, simply omit the prosciutto or replace it with roasted chickpeas for added protein and crunch while maintaining the bowl's satisfying texture.
- → What other cheeses work well?
Gorgonzola offers a milder creaminess while Roquefort provides a sharper, more intense blue flavor. Both maintain the tangy contrast that balances the sweet pears.
- → How do I keep frisée fresh?
Wash and dry the frisée thoroughly, then store it in the refrigerator with a paper towel to absorb excess moisture. Use within 2-3 days for optimal crispness.
- → Can I prepare components ahead?
Crisp the prosciutto, toast the walnuts, and whisk the vinaigrette up to a day in advance. Assemble the bowl just before serving to maintain the ideal texture.
- → What wine pairs best?
A chilled Sauvignon Blanc cuts through the rich cheese and prosciutto, while a dry Riesling complements the sweet pears and tangy vinaigrette beautifully.
- → Is this gluten-free?
Yes, this bowl is naturally gluten-free as written. Always double-check labels on mustard and other processed ingredients to ensure no hidden gluten.