Apple Pear Frisée Salad Recipe

Prepare frisée

Trim any bitter outer leaves from the frisée. Rinse well in cold water, spin or pat dry until very dry, and tear into bite-size pieces. Place in a large mixing bowl and chill briefly while preparing other components.

Prepare fruit

Core and thinly slice the apple and pear (leave the skin on for texture). To prevent browning, toss slices lightly with the 1 tsp lemon juice reserved from the vinaigrette ingredients if not yet mixed; otherwise proceed to the next step.

Crisp the walnuts

In a small dry skillet over medium heat, toast the walnuts, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate to cool so they remain crisp.

Assemble salad

Add the apple and pear slices to the bowl with the frisée. Tear the Serrano ham into thin strips and scatter over the greens. Add cooled toasted walnuts. Hold the shaved Parmesan to garnish just before serving.

Combine the champagne vinegar, Dijon mustard, honey, and lemon juice in a small bowl or jar. Whisk until smooth and emulsified.

While whisking constantly, slowly drizzle in the extra-virgin olive oil until fully incorporated and the dressing is slightly thickened. Season with salt (about 3 pinches) and several grinds of black pepper to taste. Taste and adjust balance: add a touch more honey if too sharp or an extra teaspoon of vinegar if too mild.

If preparing ahead, refrigerate in a sealed jar and bring to room temperature and re-whisk before using.

Dress the salad just before serving: pour approximately 2–3 tablespoons of vinaigrette over the assembled frisée, apples, pears, ham, and walnuts. Toss gently yet thoroughly to coat, taking care not to bruise the fruit.

Plate and finish: divide the dressed salad among 4 plates or bowls. Top each portion with a few shavings of Parmesan and a final light grind of black pepper. Serve immediately.