This pear and Gorgonzola salad has crispy baked prosciutto, red Anjou pears, toasted pecans, and pomegranate with a homemade shallot vinaigrette. I skip the candied nuts and sweet dressing because the pears already have enough sweetness, and the salty prosciutto makes this salad interesting enough.
Pear and Gorgonzola Salad with Shallot Vinaigrette
I have a Red Anjou pear tree on my property that was here before I was. It grows right at the edge of my little forest, and I have no idea how old it is, but it seems to have no interest in slowing down. Every year it gives me a decent number of pears, and I’ve responded by getting pretty good at finding things to do with them.
Most European pears, like Anjou, need to come off the tree before they’re ripe. I wait until they come away easily with the stem still attached, while they’re hard and firm, then let them finish ripening on the counter. Once they’re ready, I make this pear and Gorgonzola salad with crispy prosciutto. I’ve never understood why pears get treated like they’re only meant for dessert when they’re so good with salty cheese, meat, and anything vinegary. They’re also great caramelized in my vanilla cider pork, but that’s a whole dinner vibe.
This is a great salad to have with a big dinner. It’s good for holidays too because it looks great on the table, and it’s easy to double or triple the recipe. It takes about 25 minutes to make, and the only cooking is crisping the prosciutto in the oven. There’s enough stuff in it that nobody has to dig around the lettuce looking for something worth eating. It’s all there.
The Decisions Behind This Recipe
- Soft prosciutto wasn’t helping this salad in any way, so I started baking it instead. Once it gets crisp in the oven, it turns salty and brittle and adds something completely different from the pears and Gorgonzola. I break it into big pieces because it’s nice to get a good-sized prosciutto bite instead of prosciutto dust. I add it at the end, right before serving, because I want it to stay crisp.
- Red Anjou pears are sweet and stay firm enough for a salad. Their red skins make the salad look prettier without having to do anything extra. I leave the skins on and cut them into thin slices. You can use another firm, ripe pear, but Red Anjou is what I like in this salad.
- I used creamy Gorgonzola Dolce, but I’m not going to send you on a cheese scavenger hunt. Grocery-store Gorgonzola is fine. The salty, creamy cheese is so good with pears, and it has enough bite to hold its own with the prosciutto. If you happen to have a really good blue cheese, by all means use it.
- Toasting the pecans instead of candying them is enough because this salad already has pears, pomegranate, and honey in the dressing. It doesn’t need another sugary thing. Toasted pecans have more flavor than raw ones, and they add crunch without competing with the crispy prosciutto.
- Fresh pomegranate arils add tart juicy bites that keep the sweeter parts of the salad from getting too comfortable. I like the color with the red pears too, especially when this is sitting on a holiday table. I tried dried cranberries, but they made the salad sweeter than I wanted.
- The shallot vinaigrette has apple cider vinegar, Dijon, honey, and a good amount of minced shallot because the salad needs a dressing with some sharpness to it. I tried a balsamic glaze and a fruit dressing, but neither worked for me. The honey is here to keep the vinegar from being bossy.
Ingredients
- Prosciutto – Use thinly sliced packaged prosciutto. It bakes into salty, crisp pieces in just a few minutes. If you’re buying it from the deli counter, ask them to slice it very thin.
- Spring salad mix – This is my easy base for the salad. It’s tender, peppery in places, and doesn’t overpower the pears or Gorgonzola.
- Red Anjou pears – Look for pears that are ripe but still firm. Leave the skins on and cut them into thin slices. Green Anjou or Bosc pears work too if that’s what you find.
- Gorgonzola cheese – I used creamy Gorgonzola Dolce, but regular grocery-store Gorgonzola is completely fine. Crumble it over the salad so you get some on your fork every time.
- Pecans – Toast them and chop them roughly. They add nutty flavor and crunch without needing any sugar.
- Pomegranate arils – Fresh pomegranate arils add bursts of tart juice to the salad. You can remove them from a whole pomegranate yourself or buy them already packaged.
- Shallot – Mince it finely so you don’t end up biting into a big piece of raw shallot.
- Apple cider vinegar, Dijon mustard, and honey – The vinegar gives the dressing its tang, Dijon gives it a savory bite, and honey keeps it balanced.
- Extra virgin olive oil, kosher salt, and black pepper – Olive oil brings the dressing together, while salt and pepper finish the seasoning. Taste before adding more salt because the prosciutto and Gorgonzola are already salty.
How to Make Pear and Gorgonzola Salad with Crispy Prosciutto
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prepare the oven)
Preheat the oven to 375°F and line a baking sheet with parchment paper. There’s no need to grease it. The prosciutto has enough going on by itself. - Step Two (crisp the prosciutto)
Lay the prosciutto in one layer on the baking sheet, making sure the slices don’t overlap. Bake for 8–10 minutes, until it’s crisp. Move it to a plate and let it cool completely before breaking it into big pieces. It gets firmer as it cools, so don’t leave it in the oven until it looks like it’s about to turn to ash. - Step Three (make the shallot vinaigrette)
Add the minced shallot, apple cider vinegar, Dijon, honey, salt, and pepper to a small bowl or jar. Slowly whisk in the olive oil until the dressing comes together. If you’re using a jar, add the olive oil, put the lid on, and shake it hard. I support either method. If it separates before dinner, shake it again and move on. - Step Four (assemble the salad)
Add the spring mix to a big serving bowl, then arrange the pear wedges, crumbled Gorgonzola, toasted pecans, and pomegranate arils over the top. Leave the pear skins on. They’re edible, they look good, and I’m not peeling pears for a salad when I don’t have to. - Step Five (dress the salad)
Drizzle some of the vinaigrette over the salad and toss it gently. Start with less dressing than you think you need, then add more if you want it. You can always add dressing. You cannot un-dress a bowl of greens that has gone too far. - Step Six (add the crispy prosciutto)
Scatter the crispy prosciutto over the top right before serving. Don’t toss it into the dressed salad unless you’d like to undo the reason we baked it. Break the prosciutto into generous pieces so everybody gets some.
Recipe Tips
- Keep the prosciutto in one layer on the baking sheet so it can crisp up evenly. Start checking it toward the end because thickness varies from package to package. Let it cool before breaking it apart. It gets crisper as it cools, and trying to break hot prosciutto is how you end up with tiny salty shards all over the counter.
- Use pears that are ripe but still firm. If they’re too soft, they’ll get squished when you toss the salad. Leave the skins on, and slice them close to serving time so they stay fresh-looking.
- Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until they’re fragrant and starting to darken slightly. Take them out of the skillet right away and let them cool before they go near the greens. Nuts can go from toasted to regrettable really fast.
- Mince the shallot finely for the vinaigrette so it distributes through the dressing. Whisk the olive oil in slowly or shake everything in a jar. The dressing may separate as it sits, which is completely normal. Give it another shake before using it.
- Start with part of the vinaigrette, toss the salad, then decide if it needs more. Five ounces of spring mix may not need every drop, and this salad is better with a light coating of dressing.
- Add the prosciutto after you’ve dressed the salad. It’s the one ingredient that needs to stay out of the vinaigrette until the very end. Otherwise, it loses the crisp texture that makes it worth turning on the oven.
- Put the salad together shortly before dinner. It’s easy enough for a holiday meal, but don’t dress it an hour ahead while you’re waiting for everyone to arrive.
Storage and Make-Ahead
- You can make the shallot vinaigrette up to 3 days ahead. Keep it in a jar or airtight container in the refrigerator, then let it sit at room temperature for 10–15 minutes if the olive oil has thickened. Shake or whisk it again before serving.
- Toast the pecans and bake the prosciutto earlier in the day if you need to get ahead. Let both cool completely, then keep them in separate airtight containers at room temperature. The prosciutto is best the day you make it, since it starts losing its crispness the longer it sits.
- Wash and dry the spring mix, crumble the Gorgonzola, and get the pomegranate arils ready ahead of time. Keep everything covered in the refrigerator. Slice the pears close to serving time, then assemble the salad when dinner is almost ready.
- You can refrigerate leftover dressed salad for up to a day, but it won’t be as good. The greens soften, the pears will start to brown, and the prosciutto loses its crunch. I wouldn’t freeze any part of this salad. Ever.
FAQs
- What pears are best for pear and Gorgonzola salad?
I use Red Anjou pears, but green Anjou and Bosc pears are fine too. The important part is buying pears that are ripe enough to taste good but firm enough to hold together once sliced. - Can I use a different blue cheese instead of Gorgonzola?
Yes. Any blue cheese you like will work, but they vary in saltiness and strength. Gorgonzola is my favorite because it’s creamy and has some range. - Can I make this salad without prosciutto?
Yes. Leave it out if you want a vegetarian salad. You’ll lose the salty, crisp pieces, but the pears, Gorgonzola, pecans, and pomegranate still make a really good salad. If you need it fully vegetarian, check that your Gorgonzola uses vegetarian rennet. - Can I use walnuts instead of pecans?
Yes. Toasted walnuts are great with pears and Gorgonzola. Use the same amount and toast them the same way. - What can I use instead of pomegranate arils?
You can leave them out. I tried sweetened dried cranberries and didn’t care for the extra sweetness, but unsweetened dried cranberries are a reasonable substitute if you can’t find pomegranate. - Can I use a different vinegar in the shallot vinaigrette?
White wine vinegar is a good substitute for apple cider vinegar. Balsamic vinegar has a different flavor and can make the dressing sweeter, so I’d stick with apple cider or white wine vinegar.
From My Kitchen Notes
Small observations from the margins.
- There’s a difference between being dressed up and being covered over.
- A little bite has never been a character flaw.
- The sweetest thing in the room should still know how to carry itself.
- I don’t think sharpness is always trying to hurt you.
- It takes a certain type of confidence to leave the skin on.
- Red is not always an invitation.
- I don’t peel everything back because somebody came hungry.
- There are people who only notice the fruit once someone else has done the work of growing it. I’ve clocked that behavior.
There’s More to Salad Than Lettuce
- Shaved Brussels Sprouts Salad – Shaved Brussels sprouts, sweet and savory flavors, honey lemon vinaigrette.
- Spinach Salad with Dijon Vinaigrette – Fresh spinach, crunchy pecans, sweet cranberries, Dijon vinaigrette.
- Beet Salad with Feta – Earthy beets, creamy feta, honey-mint dressing.
- Strawberry Goat Cheese Salad – Strawberries, goat cheese, spinach, arugula, maple Dijon vinaigrette.
- Chopped Kale Salad – Chopped kale, ginger citrus vinaigrette, crunchy greens.
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Pear and Gorgonzola Salad with Crispy Prosciutto
This pear and Gorgonzola salad combines fresh Red Anjou pears, crispy oven-baked prosciutto, toasted pecans, pomegranate arils, and spring mix with a homemade apple cider vinegar and shallot vinaigrette. It's a great salad for Thanksgiving, Christmas, or any dinner that needs something fresh next to the main course.
Servings: 4 to 6
Calories: 620kcal
Equipment
- large rimmed baking sheet For baking the prosciutto in a single layer until crispy.
- parchment paper Keeps the prosciutto from sticking to the baking sheet and makes cleanup easier.
- 8-ounce (240 ml) mason jars For mixing the shallot vinaigrette. A jar with a tight-fitting lid makes it easy to shake the dressing.
Ingredients
Salad:
- 6 slices prosciutto
- 5 oz (140 g) spring mix
- 2 Red Anjou pears cored and cut into thin wedges
- 4 oz (115 g) Gorgonzola cheese crumbled
- ½ cup (55 g) toasted pecans roughly chopped
- ¼ cup (40 g) pomegranate arils
Shallot Vinaigrette:
- 2 tbsps (20 g) finely minced shallot
- 3 tbsps (45 ml) apple cider vinegar
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (21 g) honey
- ¼ tsp kosher salt or to taste
- ¼ tsp freshly ground black pepper
- ⅓ cup (80 ml) extra virgin olive oil
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange the prosciutto slices in a single layer on the prepared baking sheet, making sure they do not overlap. Bake for 8–10 minutes, or until the prosciutto is crisp. Transfer to a plate and allow to cool completely, then break into large pieces.6 slices prosciutto
- Combine the minced shallot, apple cider vinegar, Dijon mustard, honey, kosher salt, and black pepper in a small bowl or jar. Slowly drizzle in the olive oil while whisking until the shallot vinaigrette is emulsified. Alternatively, secure the lid on the jar and shake vigorously until combined.2 tbsps (20 g) finely minced shallot, 3 tbsps (45 ml) apple cider vinegar, 1 tsp (5 g) Dijon mustard, 1 tbsp (21 g) honey, ¼ tsp kosher salt, ¼ tsp freshly ground black pepper, ⅓ cup (80 ml) extra virgin olive oil
- Add the spring mix to a large salad bowl. Arrange the pear wedges, crumbled Gorgonzola, toasted pecans, and pomegranate arils over the greens.5 oz (140 g) spring mix, 2 Red Anjou pears, 4 oz (115 g) Gorgonzola cheese , ½ cup (55 g) toasted pecans, ¼ cup (40 g) pomegranate arils
- Drizzle some of the shallot vinaigrette over the pear and Gorgonzola salad and gently toss to coat, adding more dressing as needed. Scatter the crispy prosciutto over the top immediately before serving so it retains its crisp texture.
Notes
- Red Anjou pears are my choice for this salad because of their sweetness, firm texture, and red skin. Green Anjou or Bosc pears also work. Choose pears that are ripe but still firm, and leave the skins on.
- To toast the pecans, place them in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. Remove from the skillet and allow to cool before adding to the salad.
- Prosciutto can vary in thickness, so watch it closely during the final minutes of baking. It will continue to crisp as it cools. Add it to the salad immediately before serving to keep it crunchy.
- The shallot vinaigrette can be made up to 3 days in advance and refrigerated in a sealed jar. Shake or whisk before using.
- You may not need all the vinaigrette. Add it gradually until the salad is dressed to your liking.
- For easier holiday preparation, toast the pecans, bake the prosciutto, and prepare the vinaigrette ahead of time. Store the components separately and assemble the salad shortly before serving.
- Leftover dressed salad can be refrigerated for up to 1 day, although the greens will soften and the prosciutto will lose its crispness.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.
Nutrition
Nutrition Facts
Pear and Gorgonzola Salad with Crispy Prosciutto
4 portions per recipe
Amount Per Serving (225 g)
Calories 620
Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 12g75%
Polyunsaturated Fat 8g
Monounsaturated Fat 26g
Cholesterol 55mg18%
Sodium 740mg32%
Potassium 470mg13%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 22g24%
Protein 19g38%
Vitamin A 1750IU35%
Vitamin C 17mg21%
Calcium 260mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Pear and Gorgonzola Salad? I’d love to hear how it turned out — leave a comment below and let me know.
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