Frisée Pear Blue Cheese Bowl (Printable)

Bitter frisée meets sweet pears, tangy blue cheese, and crispy prosciutto in this refreshing bowl 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 ounces 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 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 well combined.
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. Serve immediately, garnished with additional blue cheese or walnuts if desired.

# Helpful Tips:

01 -
  • It comes together faster than you'd expect, but tastes like restaurant-quality food.
  • The bitter and sweet balance feels sophisticated, yet it's just frisée, pears, and cheese doing their thing.
02 -
  • Don't dress the salad too far in advance or the frisée will wilt and the prosciutto will lose its snap.
  • If your pears are underripe, they'll taste a bit wooden, so give them a day or two on the counter to soften if they feel hard when you squeeze them gently.
03 -
  • Toast your walnuts in a dry skillet for a few minutes to wake up their flavor, and you'll taste the difference immediately.
  • Slice your pears right before serving or toss them gently with a tiny squeeze of lemon juice to keep them from browning and to add brightness to the bowl.
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