Frisée Pear Blue Cheese Bowl (Printable Version)

Bitter frisée, sweet pears, tangy blue cheese, and crispy prosciutto tossed in 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

# How to Make It:

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 emulsified.
03 - Place frisée in a large salad bowl. Add sliced pears, blue cheese, toasted walnuts, and crispy prosciutto pieces.
04 - Drizzle with vinaigrette and toss gently to combine. Serve immediately, garnished with additional blue cheese or walnuts if desired.

# Expert Advice:

01 -
  • It comes together in 25 minutes, yet tastes like you spent way more time on it.
  • The contrast between crispy, salty, and sweet keeps every bite interesting.
  • It's naturally gluten-free and elegant enough for guests, casual enough for Tuesday lunch.
02 -
  • If you dress the salad more than 10 minutes before serving, the frisée will wilt and the prosciutto will lose its crispness, so time your assembly carefully.
  • Slice your pears just before serving or they'll brown and turn mealy, a squeeze of lemon juice buys you a few minutes if you need it.
03 -
  • Warm your salad bowl slightly before adding greens, it keeps everything fresher longer and the flavors open up a bit.
  • If you're making this for a crowd, assemble everything separately and let people dress their own portions, nobody likes a soggy salad and this way everyone gets it exactly how they want it.
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