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Sweet pears, salty prosciutto, and creamy blue cheese come together in this bright and elegant pear salad. It's an easy salad that feels fancy without the fuss.
Each bite balances natural sweetness, peppery arugula, and tangy balsamic dressing, making it a great recipe for any gathering. The combination of flavors-crispy, creamy, salty, and sweet-turns simple ingredients into something memorable.
The Gist
Cook Time: 0 minutes | Total Time: 20 minutes
Yield: Serves 8
Skill Level: Easy
Dietary Notes: Gluten-Free
Why You'll Love It
• A mix of salty prosciutto, sweet pear slices, and creamy blue cheese gives you the best of every flavor in one bite.
• Quick to prepare-ready in just 20 minutes with no cooking required.
• Elegant enough for a dinner party but simple enough for a weekday side dish.
• The balsamic dressing ties it all together with just the right touch of tang.
Long before fancy restaurant menus made prosciutto a household word, Italian villagers in Parma were curing hams in mountain air, perfecting a process that dates back to Roman times. Pairing that silky, salty prosciutto with fruit was their way of celebrating the harvest - figs in summer, pears in fall. Blue cheese, born in the caves of France, found its way to Italy and later across the Atlantic, where Americans discovered its sharp, earthy magic alongside sweet produce.
Kitchen Equipment
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How to Make
Make the Dressing
In a medium bowl, whisk together the balsamic vinegar, salt, and pepper. Slowly stream in the olive oil while whisking until smooth and glossy.
Prepare the Pears
Wash, dry, and core the pears. Slice each half into two wedges. Set aside while you prep the other ingredients.
Dress the Arugula
Toss the baby arugula with a few tablespoons of the balsamic dressing until lightly coated.
Assemble the Wraps
Lay each slice of prosciutto flat. Add a few arugula leaves, a small piece of blue cheese, and a pear wedge. Wrap the prosciutto snugly to create a tight bundle. Arrange on a platter.
Finish and Serve
Top with pomegranate arils and candied pecans. Drizzle with a little extra dressing and a twist of black pepper before serving.
✨ Scroll to the bottom for the full recipe ✨
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Chef's Tips for Prosciutto Wrapped Pear Salad
• Choose firm pears: Overripe pears can fall apart when wrapped-look for fruit that's just barely soft to the touch.
• Use room-temperature cheese: It softens beautifully and spreads more easily.
• Chill before serving: A short rest in the fridge helps the prosciutto hold its shape.
• Brush pears with lemon juice: Keeps them from browning if you prep ahead.
• Drizzle lightly: A little balsamic goes a long way-don't drown those beautiful flavors.
What to Serve It With
Try it with my Seared Chilean Sea Bass with Lemon Butter Caper Sauce
Serve alongside Holiday Turkey with all the trimmings
For a date night dinner, serve it alongside my Salmon Florentine
Enjoy with a glass of crisp Chardonnay or a light Pinot Noir
FAQs
Can I make this ahead of time?
You can slice the pears and make the dressing up to 4 hours ahead, but wrap the salad just before serving.
What can I use instead of blue cheese?
Goat cheese or a sharp aged cheddar works beautifully.
Can I use a different green?
Yes, try spring mix or baby spinach for a milder flavor.
Can I skip the nuts?
Of course-just add extra pomegranate arils for texture and color.
Leftovers & Storage
These wraps are best served fresh, but leftovers can be refrigerated in an airtight container for up to one day.
Keep the dressing separate to prevent sogginess.
My Favorite Storage Containers
Rubbermaid Brilliance Storage Containers
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If you love easy salads with big flavor, check out my other fresh recipes and subscribe to my newsletter for weekly inspiration from my Texas kitchen.
Tried It?
If you make this recipe, tag me with #jennifercooks - I can't wait to see your version!
More to Munch On: Fresh, Flavor-Packed Side Dish Ideas
When you're ready to brighten up the table, these fresh, flavor-packed sides are just the ticket. Each one brings a burst of color and balance - a little sweet, a little savory, and a whole lot of comfort. Perfect for holidays, Sunday suppers, or anytime you want to turn a simple meal into something worth lingering over.
Fresh Green Bean Salad with Citrus Dressing
Crisp green beans tossed in a zesty citrus vinaigrette for a light, refreshing side that wakes up any plate.
Mashed Sweet Potatoes with Orange and Thyme
Velvety mashed sweet potatoes kissed with orange zest and fresh thyme - bright, earthy, and just sweet enough.
Green Bean Bundles
Tender green beans wrapped in smoky bacon and brushed with a buttery glaze - simple, pretty, and always a hit.
Bacon Maple Hasselback Butternut Squash
Thinly sliced squash roasted until caramelized, then drizzled with maple syrup and sprinkled with crispy bacon for a side that tastes like fall.
Sauteed Garlic Butter Green Beans
Quick and easy, these buttery green beans are sautéed with fresh garlic for a savory, no-fuss favorite.
Creamed Spinach
Rich, creamy, and full of flavor, this classic side pairs perfectly with roasted meats or holiday mains.
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Before You Get Started! If you whip up this recipe, I'd love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y'all!
Prosciutto-Wrapped Pear Salad
Ingredients
- 2 Bartlett pears
- 8 slices prosciutto
- 8 slices Point Reyes blue cheese
- 2 cups baby arugula
- 4 tablespoons pomegranate arils
- 4 tablespoons candied pecans
- 3 tablespoons aged balsamic vinegar
- ½ cup extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked pepper
Instructions
Make the Balsamic Dressing
- In a medium bowl, whisk together the balsamic vinegar, kosher salt, and black pepper. • Slowly stream in the olive oil while whisking until fully combined. Set aside.3 tablespoons aged balsamic vinegar, ½ teaspoon kosher salt, ¼ teaspoon fresh cracked pepper, ½ cup extra-virgin olive oil
Prepare the Pears
- Wash and dry the pears. • Cut each pear in half and remove the core. • Slice each pear half into two wedges. Set aside.
Dress the Arugula
- Place the arugula in a medium bowl. • Toss with 2 to 3 tablespoons of the prepared balsamic dressing.2 cups baby arugula
Assemble the Wraps
- Cut each slice of prosciutto in half lengthwise.8 slices prosciutto
- Lay the pieces flat on a cutting board.
- Add a small amount of dressed arugula to one end of each prosciutto strip.
- Place one slice of blue cheese over the arugula.8 slices Point Reyes blue cheese
- Top with one pear wedge and wrap the prosciutto snugly around the arugula and pear to secure the filling.
- Arrange the wraps on a serving platter.
Finish and Serve
- Sprinkle evenly with pomegranate arils and candied pecan pieces, and drizzle with additional balsamic dressing if desired.4 tablespoons pomegranate arils, 4 tablespoons candied pecans
Notes
• Pears: Use Bosc pears, firm red pears, or honeycrisp apples.
• Cheese: Replace blue cheese with goat cheese, feta, or aged cheddar.
• Greens: Substitute baby arugula with mixed spring greens or baby spinach.
• Nuts: Swap candied pecans for toasted walnuts or almonds. Serving Suggestions & Pairings
• Serve as an appetizer or part of a holiday salad spread.
• Pair with roasted poultry, beef tenderloin, or pork loin.
• Complements sparkling wine, chardonnay, or a light pinot noir. Storage & Make-Ahead
• Wraps are best assembled just before serving.
• Pears can be sliced up to 4 hours ahead; brush lightly with lemon juice to prevent browning.
• Balsamic dressing may be stored in an airtight container in the refrigerator for up to 1 week.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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