Frisée Pear Blue Cheese Bowl (Print Version)

Bitter frisée meets sweet pears, tangy blue cheese, and crispy prosciutto in a zesty vinaigrette. Perfect balance of flavors and textures.

# Components:

→ 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 2-3 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 the vinaigrette over the salad and toss gently to combine all ingredients.
05 - Transfer to individual plates immediately, garnishing with additional blue cheese or walnuts if desired.

# Expert Advice:

01 -
  • The contrast between bitter greens, sweet pear, and funky cheese creates a flavor experience that keeps your palate interested with every bite.
  • It comes together in under half an hour but tastes like something youd order at a bistro with white tablecloths.
  • The crispy prosciutto adds a salty crunch that makes you forget youre eating a salad.
02 -
  • Dont dress the salad until youre ready to serve, or the frisée will wilt and lose its signature crispness.
  • If your prosciutto isnt crisping up, your pan isnt hot enough, let it heat fully before adding the slices.
  • Taste your vinaigrette before dressing the salad and adjust the honey or vinegar to match your preference for sweet or tart.
03 -
  • Toast the walnuts in the same skillet you use for the prosciutto to save a pan and pick up a hint of savory flavor.
  • If youre prepping ahead, keep the components separate and toss everything together just before serving so nothing gets soggy.
  • Use a salad spinner to dry the frisée thoroughly, any lingering water will dilute your vinaigrette and make the salad watery.
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