Save My neighbor handed me a bag of pears from her tree one October afternoon, more than I could possibly eat before they turned. I had a head of frisée wilting in the crisper and some blue cheese left over from a dinner party. What started as a refrigerator rescue became one of those salads I now crave when the air turns cool and I want something that feels both indulgent and light.
I made this for a small lunch gathering once, and my friend who claims to hate salads went back for seconds. She kept picking out the prosciutto shards and asking what I did to make them so crispy. Sometimes the simplest techniques, like letting meat cook undisturbed in a dry pan, feel like magic to someone watching.
Ingredients
- Frisée lettuce: This curly, pale green lettuce has a pleasant bitterness that stands up to bold flavors without getting lost, and it stays crisp even after dressing.
- Ripe pears: Look for pears that yield slightly to pressure near the stem, ripe enough to slice cleanly but firm enough not to turn to mush when tossed.
- Blue cheese: The funky, creamy tang is what makes this salad memorable, so use a good quality cheese you would enjoy eating on its own.
- Prosciutto: Thinly sliced and crisped in a hot pan, it transforms into savory, glass-like shards that shatter beautifully against your teeth.
- Walnuts: Toasting them until fragrant brings out their natural sweetness and adds a buttery crunch that complements the pears.
- Extra-virgin olive oil: Use something fruity and peppery, the kind youd drizzle over bread, because it forms the backbone of your vinaigrette.
- White wine vinegar: Its gentle acidity brightens the dressing without overpowering the delicate pear.
- Dijon mustard: Just a teaspoon adds body and a subtle sharpness that helps the dressing cling to the greens.
- Honey: This small touch of sweetness rounds out the vinaigrette and echoes the natural sugars in the pear.
Instructions
- Crisp the prosciutto:
- Heat a non-stick skillet over medium heat and lay the prosciutto slices flat without overlapping. Cook for 2 to 3 minutes per side until they darken and become brittle, then transfer to a paper towel and let them cool before breaking into pieces.
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper until the mixture emulsifies into a smooth, glossy dressing.
- Assemble the salad:
- Place the torn frisée in a large salad bowl and scatter the sliced pears, crumbled blue cheese, toasted walnuts, and crispy prosciutto over the top. Drizzle the vinaigrette over everything and toss gently with your hands or tongs, making sure each leaf gets lightly coated.
- Serve immediately:
- Transfer to individual plates or serve family-style from the bowl. If you have extra blue cheese or walnuts, scatter a few more on top for a generous finish.
Save One evening I plated this salad for a date night at home, and we ended up eating it on the couch with a bottle of Sauvignon Blanc. The combination of textures, the way the pear juice mingled with the blue cheese, made it feel special even though we were in sweatpants. Food doesnt need formality to feel celebratory.
Choosing Your Pears
Bartlett and Anjou pears work beautifully here because they hold their shape when sliced and offer a mild sweetness that doesnt compete with the cheese. If your pears are underripe, let them sit on the counter for a day or two until they give slightly when pressed near the stem. Overripe pears will turn mushy and watery when tossed, so aim for that perfect window where theyre fragrant and yielding but still firm.
Blue Cheese Alternatives
Gorgonzola brings a creamier, milder funk if youre nervous about strong blue cheese, while Roquefort leans sharper and more pungent for those who love intensity. I once used a wedge of Stilton I found at a cheese shop, and the slight sweetness in that variety played beautifully with the honey in the dressing. Dont be afraid to ask for a taste at the counter before committing to a whole wedge.
Making It Your Own
This salad is forgiving and welcomes improvisation based on what you have or who youre feeding. I sometimes add a handful of arugula to the frisée for extra pepperiness, or swap the walnuts for toasted pecans when thats whats in my pantry. For a vegetarian version, skip the prosciutto and toss in roasted chickpeas for crunch, or try crispy shallots if you want something a little fancy.
- Add dried cranberries or pomegranate seeds for a pop of color and sweetness.
- Drizzle with a balsamic reduction instead of the vinaigrette for a richer, more syrupy finish.
- Serve alongside crusty bread to soak up any leftover dressing at the bottom of the bowl.
Save This salad has become my go-to when I want to impress without stress, proof that a handful of quality ingredients and a little attention can turn into something that feels generous and alive. I hope it becomes one of those recipes you reach for when the seasons change and you need something bright on your plate.
Recipe FAQ
- → Can I make this vegetarian?
Yes, simply omit the prosciutto or replace it with roasted chickpeas for added protein and crunch while maintaining the salad's texture variety.
- → What other cheese works well?
Gorgonzola or Roquefort make excellent substitutions, offering slightly different intensity levels while maintaining the tangy profile that balances the sweet pears.
- → How do I prevent the pears from browning?
Toss the sliced pears with a little lemon juice immediately after slicing to prevent oxidation and keep them looking fresh and vibrant.
- → Can I prepare components in advance?
You can toast the walnuts, cook the prosciutto, and prepare the vinaigrette up to a day ahead. Assemble the bowl just before serving to maintain optimal freshness.
- → What wine pairs best?
A chilled Sauvignon Blanc or dry Riesling complements the dish beautifully, cutting through the rich blue cheese while enhancing the pears' sweetness.
- → Is this gluten-free?
Yes, this bowl is naturally gluten-free. However, always double-check ingredient labels, especially for the blue cheese and mustard, to ensure no hidden gluten.