Frisée Pear Blue Cheese Bowl (Printable)

Bitter frisée meets sweet pears, tangy blue cheese, and crispy prosciutto in this vibrant bowl with zesty vinaigrette.

# What You'll 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 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, crumbled blue cheese, toasted walnuts, and crispy prosciutto pieces.
04 - Drizzle with the vinaigrette and toss gently to combine. Serve immediately, garnished with extra blue cheese or walnuts if desired.

# Expert Suggestions:

01 -
  • It looks like you spent an hour, but youre done in twenty minutes with barely any actual cooking.
  • The textures keep every bite interesting: crisp, creamy, crunchy, and tender all at once.
  • You can swap nearly any ingredient and it still tastes sophisticated and intentional.
02 -
  • If your pears are underripe and hard, the salad loses its magic, wait a day or two until they give just a little when pressed.
  • Overdressing frisée turns it limp and soggy fast, so start with less vinaigrette than you think you need and add more only if it looks dry.
03 -
  • Toast the walnuts in the same skillet you used for prosciutto, the residual fat adds an extra layer of savory richness.
  • If your frisée tastes too bitter, soak it in ice water for ten minutes before drying, it mellows the bite without losing the texture.
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