Frisée Pear Blue Cheese Bowl

There's a moment on late afternoons when the market is quieter, and I found myself staring at a heap of frisée so perfectly bitter and curled, next to pears that had just arrived that morning. A woman beside me was deliberating over blue cheese wedges, and we ended up chatting about how those sharp, creamy chunks transform a simple salad into something that feels elegant without trying. That conversation stuck with me, and I've made this bowl countless times since, always chasing that same feeling of throwing together something that tastes like you spent hours planning it.

I served this to my neighbor one fall evening when she dropped by with homemade bread, and watching her face light up when the flavors hit made me realize how a good salad isn't about complexity, it's about respect for each ingredient. The crispy prosciutto shattered between our teeth while we talked, and the sweetness of the pear cut through the funk of the blue cheese in the most satisfying way. That's when I knew this wasn't just lunch, it was the kind of thing you make when you actually care about the moment.

Ingredients

• Frisée lettuce: This bitter green is the backbone, and it genuinely needs to be fresh and crisp, so wash and dry it well or it'll turn into sad lettuce by the time you plate it.
• Ripe pears: The sweetness here balances everything else, and you'll know they're ready when they yield just slightly to pressure, not mushy but not hard either.
• Blue cheese: Crumble it generously and don't be shy, because it's the salty, funky voice that makes people ask for the recipe.
• Prosciutto: Those paper-thin slices get crispy and almost candy-like when you cook them, bringing a savory depth that can't be skipped.
• Walnuts: Toasting them yourself makes a real difference, releasing oils and nutty flavors that feel more luxurious than raw ones ever will.
• Extra-virgin olive oil: Quality matters here since it's such a small amount, so use something you'd actually taste on its own.
• White wine vinegar: Bright and clean, it doesn't overpower the delicate pears the way balsamic or red wine might.
• Dijon mustard: Just a teaspoon, but it emulsifies the dressing and adds a subtle mustard bite that ties everything together.
• Honey: A quiet sweetener that softens the vinegar without making the dressing taste like dessert.

Instructions

Crisp the prosciutto:

Heat your skillet over medium heat and lay the slices flat, letting them cook until the edges curl and turn golden brown, about 2 to 3 minutes per side. You'll know it's done when it's shattered-crisp and smells like something you want to eat immediately, not floppy or chewy.

Build the vinaigrette:

Whisk together the olive oil, white wine vinegar, mustard, and honey in a small bowl until it emulsifies slightly and looks creamy rather than separated. Taste it before you finish, then season with salt and pepper until it sings a little, because a good dressing is the difference between okay and memorable.

Compose the salad:

Layer your frisée into a large bowl, then add the sliced pears, crumbled blue cheese, toasted walnuts, and torn prosciutto pieces in no particular order. This isn't about perfection, it's about making sure every bite has something interesting in it.

Dress and serve:

Drizzle the vinaigrette over everything and toss gently with your hands or two forks, being careful not to bruise the pears or turn the lettuce into mush. Serve right away while the prosciutto is still crispy and the pears are at their sweetest.

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There was a moment during a dinner party when someone asked if I'd made the dressing from scratch, and I realized that this salad has a way of making you look like you know what you're doing in the kitchen. It's the kind of dish that feels indulgent without being heavy, and people genuinely want the recipe because they can taste that you weren't cutting corners.

The Art of Balancing Bitter and Sweet

Frisée has an almost aggressive bitterness that needs something sweet and creamy to play against, and that's why pears and blue cheese are such perfect partners here. The frisée isn't trying to be polite, it's announcing itself, and the other ingredients respect that instead of trying to mask it. Once I understood this balance, I stopped being afraid of bitter greens and started seeking them out, because they make you taste everything else more clearly.

Why Prosciutto Changes Everything

Prosciutto in a salad might seem like a small detail, but that crispy, salty element gives your palate something to settle into between bites of sweetness and funk. It's the thing that makes someone say this is fancy, even though you spent five minutes crisping it in a pan. The way it shatters and melts with the warmth of the other ingredients is closer to magic than cooking, honestly.

Make It Your Own

This bowl is flexible in the best way, and I've made it with Gorgonzola when blue cheese wasn't calling to me, or swapped the walnuts for hazelnuts because that's what I had. I've added a handful of dried cranberries for extra sweetness, tossed in some toasted pumpkin seeds for crunch, or even drizzled a touch of aged balsamic for deeper richness. The structure stays the same, but you get to play with the flavors until it feels like your version.

• If you're vegetarian, skip the prosciutto entirely or toss in some crispy roasted chickpeas for a savory crunch instead.
• Pair this with a chilled Sauvignon Blanc or dry Riesling, and the wine will feel like part of the dish.
• Make the vinaigrette ahead if you'd like, but save the assembly for right before you eat so everything stays fresh and alive.

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This salad has become my go-to when I want to eat something that feels like a gift to myself without any fuss. It reminds me that good food doesn't need a long ingredient list or complicated technique, just respect for what's on your plate and the willingness to let each flavor speak.

Recipe FAQs

→ Can I prepare this bowl ahead of time?

Prepare components up to 4 hours ahead. Keep dressing separate and toss just before serving to maintain crispness. Store pears with lemon juice to prevent browning.

→ What can substitute for frisée lettuce?

Arugula, radicchio, or mixed baby greens work well. Each brings different bitterness levels that still complement the sweet pears and tangy cheese.

→ How do I prevent the prosciutto from becoming soggy?

Crisp it in a skillet just before serving and break into pieces over the dressed salad. This ensures maximum crunch and prevents moisture from making it chewy.

→ What blue cheese varieties work best?

Roquefort offers sharp intensity, Gorgonzola provides creamier notes, and Stilton delivers earthy depth. Choose based on your preferred level of tang and texture.

→ Can I make this vegetarian?

Replace prosciutto with roasted chickpeas, crispy pancetta alternatives, or simply omit for a lighter version. The bowl remains satisfying with the cheese and nuts.

→ What wine pairs well with this bowl?

A chilled Sauvignon Blanc cuts through the rich cheese while complementing the pears. Dry Riesling or Pinot Grigio also work beautifully with the vinaigrette.