Frisée Pear Blue Cheese Bowl (Printable)

Bitter frisée meets sweet pears, tangy blue cheese, and crispy prosciutto in this refreshing bowl. Tossed with zesty vinaigrette for perfect balance.

# Ingredient list:

→ 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

# Step-by-Step Guide:

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 well combined.
03 - Place frisée in a large salad bowl. Add sliced pears, blue cheese, toasted walnuts, and crispy prosciutto.
04 - Drizzle with the vinaigrette and toss gently to combine. Serve immediately, garnished with extra blue cheese or walnuts if desired.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than most people can decide what to eat.
  • Every bite gives you something different: creamy, crunchy, sweet, salty, bitter.
  • You can prep the components ahead and toss it together right before serving.
  • It works as a starter, a side, or even a light dinner with crusty bread.
02 -
  • Don't skip toasting the walnuts; raw ones taste flat and can even be slightly bitter.
  • If your pears are underripe, let them sit on the counter for a day or two wrapped in a paper bag with a banana.
  • Dress the salad right before serving or the frisée will wilt and lose its delicate texture.
03 -
  • Use a salad spinner to dry the frisée thoroughly; wet greens will dilute your vinaigrette.
  • Whisk the vinaigrette in a jar with a lid so you can shake it vigorously and get a smooth emulsion.
  • If you're serving this to guests, set out the components on a platter and let everyone build their own bowl.
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