Frisée Pear Blue Cheese Bowl

There's a particular magic that happens when you stop overthinking salad and just let the ingredients speak for themselves. My neighbor brought over a bunch of frisée from her garden one autumn afternoon, and I had some pears sitting on the counter that were finally at that perfect point of ripeness. I opened the fridge, spotted blue cheese and prosciutto, and something just clicked. Twenty minutes later, I had a bowl that tasted like someone had distilled all the best parts of a European market into every bite.

I made this for four friends on a Sunday when we all showed up too hungry to wait for dinner. Someone had brought wine, and instead of a complicated appetizer situation, I just threw this together and set it in the middle of the table. There was this moment of quiet while everyone took their first bites, then immediate requests for the recipe. That's when I knew it had become one of my go-to moves.

Ingredients

• Frisée lettuce: This bitter green is the backbone of the whole thing, providing structure and a slight peppery bite that grounds all the sweetness around it.
• Ripe pears: Slice them as close to serving as possible so they don't oxidize and lose their delicate flavor; they should be soft enough to give slightly when pressed.
• Blue cheese: Crumble it by hand rather than chopping to get those irregular chunks that catch the dressing beautifully.
• Prosciutto: Crisping it in a dry pan releases its salty depth and transforms it from thin meat into something almost lace-like and snappy.
• Walnuts: Toasting them for even a few minutes in a dry skillet wakes up their natural oils and adds a nutty sweetness that plays perfectly with the blue cheese.
• Extra-virgin olive oil: Use one you actually enjoy tasting, as it's the base of your dressing and carries a lot of the flavor.
• White wine vinegar: Milder than red or balsamic, it won't overshadow the delicate pear notes.
• Dijon mustard: Just enough to emulsify the dressing and add a subtle sharpness.
• Honey: This small amount bridges the gap between bitter and sweet, tying everything together without being obvious about it.

Instructions

Crisp the prosciutto:

Heat your non-stick skillet over medium heat and lay the slices flat. Let them cook untouched for 2 to 3 minutes until the edges curl and they're golden and crackling, then flip and repeat. The sound of them crisping is oddly satisfying, and you'll know they're done when they're stiff enough to break into pieces.

Build the dressing:

Whisk the oil, vinegar, mustard, honey, salt, and pepper together in a small bowl until it emulsifies into something slightly thicker and cohesive. Taste it straight from the whisk; it should make you pause because it's that good.

Assemble the base:

Tear the frisée into bite-size pieces and tumble it into your largest bowl, then scatter the sliced pears, crumbled blue cheese, toasted walnuts, and broken prosciutto pieces over the top. The colors should look almost stained-glass like at this point.

Dress and serve:

Pour the vinaigrette over everything and toss gently but thoroughly, using your hands if you're comfortable with it because you have more control that way. Serve immediately on chilled plates if you have time, because the cold makes everything taste sharper and more alive.

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My dad, who usually just eats sandwiches and pretends salad isn't real food, had three bowls of this at a family dinner. He didn't say much, but he asked for seconds without any sarcasm, and that's his version of a standing ovation. Somehow, the combination of flavors made him understand that salad isn't just rabbit food; it can be genuinely craveable.

The Balance That Makes It Work

What I've learned from making this countless times is that the magic lives in the contrast. The frisée's bitterness needs the pears' sweetness. The blue cheese's funkiness needs the prosciutto's salt. The walnuts add earthiness and crunch that keeps everything from feeling too delicate. It's not just throwing good things together; it's understanding that each ingredient is there to make the others taste better. When you nail that balance, the salad becomes more than the sum of its parts.

Timing and Pear Prep

The one time I prepped this salad in the morning for a lunch party, the pears started browning and the frisée got sad and limp in the fridge. Now I wait until about fifteen minutes before serving to slice the pears and assemble everything. If you're cooking for guests, you can have the prosciutto crisped and the dressing made ahead, then do the actual assembly while they're settling in with their drinks.

Ways to Make It Your Own

I've played with this recipe enough times that I'm comfortable switching things around depending on what's in season or what I'm craving. The structure stays the same, but the details can shift. Sometimes the blue cheese is strong and assertive, other times I dial it back. The base of bitter greens, sweet fruit, salty meat, and creamy cheese is what makes it work, but everything else is negotiable.

• Try Gorgonzola or Roquefort if you want a funkier, more pungent blue cheese, or use goat cheese for something milder and tangier.
• Swap walnuts for pecans or hazelnuts, or skip the nuts entirely and add crispy chickpeas for crunch if you're going vegetarian.
• If pears aren't available, use apple slices, fresh figs, or even grapes, though the flavor profile will shift slightly.

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This salad has become my answer to so many dinner moments, and it never feels like a compromise. It's the kind of dish that makes people ask for the recipe, and then they make it for someone else, and it spreads quietly through your circle of friends.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Prepare components separately in advance. Wash and dry frisée, slice pears with lemon juice to prevent browning, crumble cheese, and cook prosciutto. Store each ingredient in airtight containers. Assemble and dress just before serving to maintain optimal texture and freshness.

→ What blue cheese works best?

Traditional Roquefort offers bold flavor, while Gorgonzola Dolce provides creamier notes. Stilton delivers excellent crumble texture. Choose based on your preference intensity—milder options like Danish blue work wonderfully for those new to blue cheese varieties.

→ How do I prevent pears from turning brown?

Toss sliced pears immediately with fresh lemon juice before adding to your salad. The acidity prevents oxidation while complementing the vinaigrette. Alternatively, slice pears just before assembling to minimize exposure to air.

→ What wine pairs well?

A chilled Sauvignon Blanc cuts through the rich blue cheese and highlights the pear's sweetness. Dry Riesling offers excellent acidity balance, while a light Pinot Grigio provides clean refreshment. For red wine drinkers, try a light Gamay or Pinot Noir.

→ Can I substitute the prosciutto?

Roasted chickpeas offer a vegetarian crunch with added protein. Crispy pancetta delivers similar salty richness. Smoked duck breast brings elegant sophistication, while candied bacon adds sweet-savory notes that complement the pears beautifully.

→ How do I store leftovers?

Store undressed components separately in the refrigerator for 1-2 days. Keep frisée in a container with paper towels to absorb moisture. Re-crisp prosciutto in a warm oven if needed. Avoid storing dressed salad as it will become soggy.