Frisée Pear Blue Cheese Bowl (Printable)

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

# What You'll 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

# Directions:

01 - Heat a non-stick skillet over medium heat. Add prosciutto slices and cook for 2 to 3 minutes per side until crisp. 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. Serve immediately, garnished with additional blue cheese or walnuts if desired.

# Expert Advice:

01 -
  • It comes together in under 25 minutes, which means you can serve something restaurant-quality without the stress.
  • The bitter-sweet-salty dance between frisée, pears, blue cheese, and prosciutto feels sophisticated but tastes effortlessly delicious.
  • One bowl somehow manages to be light yet satisfying, perfect for lunch or as an elegant starter.
02 -
  • Dress the salad just before serving or the frisée will wilt and the pears will turn soft and lose their snappy texture.
  • If your pears aren't quite ripe enough, let them sit out for a day or two; hard pears will make the whole thing feel incomplete.
03 -
  • Toast your walnuts in a dry skillet over medium heat for just 2 to 3 minutes, stirring constantly, and you'll smell the difference immediately; don't walk away because they burn fast.
  • Keep your salad bowl in the fridge for 15 minutes before serving and your plates cold too, because every degree of temperature change affects how the flavors land on your tongue.
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