Frisée Pear Blue Cheese Bowl (Printable version)

Bitter frisée meets sweet pears, tangy blue cheese, and crispy prosciutto in this vibrant salad 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

# Step-by-step guide:

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

# Expert Advice:

01 -
  • Every single bite has a different texture and flavor, so it never gets boring even though it takes 15 minutes flat to put together.
  • The balance of sweet, salty, tangy, and bitter makes you feel sophisticated without requiring any real cooking skills.
  • It's naturally gluten-free and flexible enough to work for vegetarians, meat lovers, or anyone in between.
02 -
  • The single most important thing is not overdressing—you want to taste the individual ingredients, not have them disappear into a wet puddle, so go light and add more if you need it.
  • If you prep this salad ahead of time, keep the frisée and dressing separate and only combine them right before serving, otherwise the lettuce gets sad and weepy within minutes.
03 -
  • Toast your walnuts right before you make the salad so they're still warm and fragrant—the flavor difference is remarkable and worth those extra three minutes.
  • If your pears are on the firm side, slice them just before serving so they don't oxidize and turn brown, or toss them with a squeeze of lemon juice if you're working ahead.
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