Frisée Pear Blue Cheese Bowl (Print Version)

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

# 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 vinaigrette over the salad and toss gently to combine all components evenly.
05 - Transfer to serving plates immediately and garnish with additional blue cheese or walnuts if desired.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout, and you probably have half the ingredients already.
  • The textures keep every bite interesting: crispy, creamy, crunchy, and soft all at once.
  • It's one of those rare salads that actually satisfies, thanks to the richness of blue cheese and the savory prosciutto.
02 -
  • Don't skip toasting the walnuts, raw ones taste flat and almost chalky compared to the warm, nutty depth you get from a few minutes in a dry pan.
  • If your pears are underripe, this salad falls apart, the sweetness is non-negotiable for balancing the blue cheese and bitter greens.
  • Dress the salad right before serving or the frisée will wilt and lose that delicate, feathery texture that makes it special.
03 -
  • Use your hands to toss the salad instead of tongs, you'll feel when the dressing is evenly distributed and avoid bruising the delicate frisée.
  • If you can't find frisée, use a mix of arugula and radicchio for a similar bitter-peppery bite, though the texture won't be quite as feathery.
  • Toast the walnuts in the same pan you used for the prosciutto, the residual fat adds a subtle savory note that's almost imperceptible but makes a difference.
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