Bitter frisée meets sweet pears, creamy blue cheese, and crispy prosciutto in a tangy vinaigrette-dressed salad.
# What You'll Need:
→ Salad Base
01 - 1 large head frisée lettuce, washed and torn
02 - 2 ripe pears, cored and thinly sliced
03 - 3.5 ounces blue cheese, crumbled
04 - 6 slices prosciutto
05 - 1 ounce toasted walnuts or pecans, roughly chopped
→ Vinaigrette
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon white wine vinegar or champagne vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - Salt and freshly ground black pepper to taste
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange prosciutto slices in a single layer on the prepared sheet.
02 - Bake for 8 to 10 minutes until the prosciutto is crisp. Remove from oven and allow to cool completely, then break into large shards.
03 - In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until well emulsified.
04 - In a large salad bowl, combine torn frisée, sliced pears, crumbled blue cheese, and toasted walnuts.
05 - Pour vinaigrette over the salad and toss gently to coat all ingredients evenly.
06 - Top the salad with crispy prosciutto shards immediately before serving.
