Frisée Pear Blue Cheese Bowl (Printable)

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

# 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

# How-To Steps:

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, crumbled blue cheese, toasted walnuts, and crispy prosciutto pieces.
04 - Drizzle vinaigrette over salad and toss gently to combine. Serve immediately, garnished with additional blue cheese or walnuts if desired.

# Expert Suggestions:

01 -
  • It comes together in 25 minutes flat, so you can actually make it on a weeknight without the kitchen becoming a battlefield.
  • The textures and flavors hit every note your palate is craving, from crispy to creamy to bright and tart all at once.
02 -
  • Don't make the dressing more than a few hours ahead because the vinegar will keep breaking down the mustard and it gets thinner and less cohesive as it sits.
  • The pear browning thing is real, so slice them close to serving time and toss them with a tiny bit of the vinaigrette immediately to buy yourself some time.
03 -
  • Use a salad spinner if you have one because frisée holds water in all those frilly leaves, and any excess moisture dilutes your dressing instead of letting it cling where it should.
  • Let your walnuts cool completely before adding them to the salad because warm nuts will start to soften and lose their crunch.
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