# Components:
→ Salad Base
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
# Method:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange prosciutto slices in a single layer on the prepared baking sheet. Bake for 8-10 minutes until crispy. Let cool completely, then break into large shards.
03 - In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - In a large salad bowl, combine frisée lettuce, sliced pears, crumbled blue cheese, and toasted nuts.
05 - Drizzle vinaigrette over salad and toss gently to coat evenly. Top with crispy prosciutto shards immediately before serving.
