Frisée Pear Blue Cheese Bowl (Printable)

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

# Required Ingredients:

→ 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 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 salad and toss gently to combine all ingredients evenly.
05 - Serve immediately, garnished with extra blue cheese or walnuts if desired.

# Expert Advice:

01 -
  • It comes together in 25 minutes, perfect for those nights when you want something that feels sophisticated but doesn't demand hours in the kitchen.
  • The contrast between creamy blue cheese, crispy prosciutto, and sweet pears creates a balance that keeps you coming back for another forkful.
  • It's naturally gluten-free and makes you feel like you're eating something from a proper bistro, not just a weeknight dinner.
02 -
  • Don't slice your pears until the last possible moment before tossing, I learned this the hard way when they oxidized to an uninviting brown at a lunch gathering.
  • The prosciutto needs to cool completely before tearing, otherwise it's too pliable and loses its shatter, and the texture won't be right.
03 -
  • Dry your frisée thoroughly after washing, wet greens dilute your vinaigrette and make the whole salad soggy within minutes.
  • Toast your own walnuts if you have time, store-bought toasted ones have often been sitting around too long and taste stale by comparison.
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