Frisée Pear Blue Cheese Bowl

There's a moment in late September when the farmers market pears hit their peak, and I find myself standing there with too many in my bag, wondering what to do with them. That's when this salad became my answer, sparked by a conversation with a friend who swore by the combination of bitter greens with fruit and blue cheese. The first time I made it, I wasn't sure the flavors would work together, but that first bite changed everything.

I made this for a dinner party once, and I remember my neighbor asking for the recipe before dessert even arrived. She was surprised that something so elegant required so little fuss, and honestly, that's when I realized this salad had become my secret weapon for impressing people without stress.

Ingredients

• Frisée lettuce: This bitter green is the backbone that makes everything else shine brighter. I learned to buy it a day ahead and let it sit in the fridge, which somehow makes it taste even more crisp.
• Ripe pears: The sweetness here isn't accidental, it's your insurance policy against the bitterness of the greens. Slice them just before serving or toss them with a tiny bit of lemon juice to prevent browning.
• Blue cheese: Crumble it with your fingers rather than a fork, it distributes better and feels more intentional. The tanginess anchors the whole bowl.
• Prosciutto: Crisping it in a hot skillet transforms it from a garnish into something that demands attention. The sound it makes when it hits the pan never gets old.
• Walnuts: Toast them yourself if you can, the smell alone tells you when they're ready. It's a small step that makes a noticeable difference in the final taste.
• Extra-virgin olive oil: Don't skimp here, this is the foundation of your dressing. The quality matters because there's nowhere for mediocre oil to hide.
• White wine vinegar: This keeps things bright without overwhelming the delicate pear. The Dijon mustard acts as a little anchor that keeps everything emulsified.
• Honey: Just a teaspoon rounds out the sharpness and adds a whisper of sweetness that ties the whole dressing together.

Instructions

Crisp up the prosciutto:

Heat a non-stick skillet over medium heat and lay the prosciutto slices flat. Watch as they transform from limp to crackling in just 2 to 3 minutes per side, turning once they curl at the edges. Transfer to paper towels to cool and crisp further, then break into bite-size pieces.

Build your vinaigrette:

Whisk together the olive oil, white wine vinegar, Dijon mustard, and honey in a small bowl until it comes together. The mixture will emulsify slightly and take on a pale golden color, which is exactly what you're after.

Compose the salad:

Place the torn frisée in your largest bowl and arrange the sliced pears, blue cheese crumbles, toasted walnuts, and prosciutto pieces on top. This layering approach lets you see every component before the toss.

Dress and toss with intention:

Drizzle the vinaigrette over everything and toss gently with your hands or salad servers, being careful not to crush the delicate greens or break up the blue cheese too much. The goal is a light, even coating where flavors mingle but textures stay distinct.

Plate and serve right away:

Divide the salad among four bowls or plates immediately after tossing. If it sits, the frisée will wilt and the pears might brown slightly, so timing is your friend here.

Pin It

There was an afternoon when my daughter helped me tear the frisée, and she became oddly fascinated by the curly leaves, arranging them in patterns before I gently reminded her we had dinner to make. It turned into one of those small moments that has nothing to do with cooking but everything to do with why I keep making this salad.

Why This Salad Works

The genius of this bowl is in the dialogue between flavors and textures. The bitterness of frisée needs something sweet to balance it, which is exactly what the pears provide. Add in the tangy bite of blue cheese and the salty crunch of prosciutto, and suddenly you have a salad that feels complete and sophisticated without any single ingredient overpowering the others.

Playing with Variations

Once you understand the structure, you can improvise. I've swapped the walnuts for pecans on autumn afternoons, used Gorgonzola when I couldn't find good blue cheese, and even added some thinly shaved apple for extra sweetness and texture. A friend who's vegetarian makes hers with crispy roasted chickpeas instead of prosciutto, and it works beautifully.

Serving and Pairing Ideas

This salad feels right as a first course before something hearty, or as a light main course on warm evenings when cooking feels like too much. A chilled Sauvignon Blanc or a dry Riesling beside it makes the whole experience feel intentional and relaxed at the same time.

• Serve it on chilled plates for a touch of elegance that costs you nothing but feels like everything.
• Don't overdress the salad thinking more vinaigrette is better, you can always pass extra at the table.
• If you're feeding guests, prep everything separately and toss just before serving so the frisée stays crisp.

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This salad has become my go-to when I want to feel like I've cooked something real without the stress, and somehow that combination of ease and elegance is what keeps me coming back to it. It's proof that simple ingredients in the right proportion can create something that tastes far more complicated than it actually is.

Recipe FAQs

→ Can I make this ahead of time?

Prepare ingredients separately up to 4 hours in advance. Store greens, pears, cheese, and prosciutto in sealed containers. Toss with vinaigrette just before serving to maintain crispness.

→ What works as a blue cheese substitute?

Gorgonzola dolce offers a creamier texture, while Roquefort provides sharper intensity. For a milder option, try aged goat cheese or feta. Those avoiding dairy can use toasted cashews for richness instead.

→ How do I prevent pears from browning?

Toss sliced pears in a mixture of 1 part lemon juice to 3 parts water immediately after cutting. This simple step preserves their pale color and adds brightness that complements the vinaigrette.

→ Can I make it vegetarian?

Simply omit the prosciutto or replace it with roasted chickpeas, crispy pancetta alternatives like coconut bacon, or additional toasted nuts for protein and crunch.

→ What wine pairs best?

A chilled Sauvignon Blanc cuts through the rich blue cheese, while an off-dry Riesling complements the sweet pears. For red wine lovers, a light Pinot Noir works beautifully without overwhelming the delicate flavors.

→ How long will leftovers keep?

Best enjoyed immediately after dressing. Undressed components stay fresh for 2-3 days when refrigerated separately. The vinaigrette keeps for up to a week in a sealed container.