Frisée Pear Blue Cheese Bowl (Printable)

Bitter frisée meets sweet pears, tangy blue cheese, and crispy prosciutto in a vibrant bowl with zesty vinaigrette.

# What You Need:

→ Greens & Fruits

01 - 1 large head frisée lettuce, washed and torn into bite-size pieces
02 - 2 ripe pears, cored and thinly sliced

→ Dairy & Cheese

03 - 3.5 oz blue cheese, crumbled

→ Meats

04 - 4 slices prosciutto

→ Nuts

05 - 1/3 cup walnuts, toasted and roughly chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon white wine vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - Salt and freshly ground black pepper to taste

# How To Make It:

01 - Heat a non-stick skillet over medium heat. Add prosciutto slices and cook for 2-3 minutes per side until crispy. Transfer to a paper towel-lined plate to cool, then break into bite-size pieces.
02 - In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper until well combined.
03 - Place frisée in a large salad bowl. Add sliced pears, blue cheese, toasted walnuts, and crispy prosciutto pieces.
04 - Drizzle the vinaigrette over the salad and toss gently to combine all ingredients evenly.
05 - Transfer to serving plates immediately and garnish with additional blue cheese or walnuts if desired.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, no stress, no fussing over a hot stove.
  • The flavors and textures play against each other so well, bitter and sweet and salty all at once, it feels more sophisticated than the effort demands.
02 -
  • Don't dress the salad more than a few minutes before serving or the frisée will wilt and the prosciutto will lose its crisp, turning the whole thing from vibrant to sad.
  • If you think one teaspoon of honey is too little, resist the urge to double it, the sweetness should be almost imperceptible, just enough to balance the vinegar.
03 -
  • Cook the prosciutto until it's genuinely crispy, not just warm, because that textural contrast is what makes people sit up and pay attention to a salad.
  • Make extra vinaigrette because once you taste it on these ingredients you'll want to use it for everything, and it keeps in the fridge for a week.
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