TC Recipe: Prosciutto and Quince with Frisée

February 14 2013

By Executive Chef Benjamin Nadolny
Suggested Pairing: 2011 Old School Pinot Gris
Serves 2

Prosciutto and Quince with Frisée

One thing I love about pairing food with Pinot Gris is that it’s beautifully simple. King Estate Pinot Gris is just amazing with food, making my job a lot easier. This recipe is as simple as it gets. I added quince to this recipe after I first tasted the Old School Pinot Gris and noticed a touch of quince on the palate. It was serendipitous that the next day one of our wine educators came into the kitchen with a bag full of ripe quince just off the tree. I also had the luxury of using our own estate prosciutto; so delicious. There is plenty of tasty prosciutto on the market. Look for a prosciutto that is not too oily and just a touch dry. Have fun with this. If you can’t find quince, use ripe Anjou pear.


  • 2 each quince, cored and sliced
  • 2 T Champagne vinegar
  • 1 T sugar
  • ¼ tsp orange zest
  • ¼ C water
  • 2 T extra virgin olive oil
  • 4 oz [rosciutto, sliced thin
  • 2 heads Frisée, washed
  • ½ C hazelnuts, toasted
  • ¼ C Parmesan, shaved
  • salt and pepper


In a small stainless saucepot add the quince, vinegar, sugar, orange zest, and water. First bring to a boil then lower the heat to a simmer until the liquid has reduced by half.

Cool the quince mixture, then add the olive oil.

In a mixing bowl add the frisée and quince dressing. Toss together so the frisée is thoroughly coated. Season with a pinch of salt and black pepper.

Plate the frisée and top with prosciutto, hazelnuts, and Parmesan. Enjoy!