Frisée Pear Blue Cheese Bowl (Print View)

Refreshing mix of bitter greens, sweet fruit, and tangy cheese with crispy prosciutto.

# 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 well combined.
03 - Place frisée in a large salad bowl. Add sliced pears, blue cheese, toasted walnuts, and crispy prosciutto pieces.
04 - Drizzle the vinaigrette over the salad 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 in under half an hour with barely any effort.
  • Every bite gives you something different, crunchy, creamy, sweet, salty, all at once.
  • It works as a light lunch or a stunning side that makes weeknight dinners feel special.
02 -
  • Don't dress the salad until you're ready to serve or the frisée will wilt and lose its delicate crunch.
  • If your pears are underripe, let them sit on the counter for a day or two, hard pears won't give you that buttery sweetness you need here.
  • Toast the walnuts in a dry skillet over medium heat for about 3 minutes, shaking the pan often so they don't burn.
03 -
  • If your blue cheese is too crumbly, pop it in the freezer for 10 minutes before breaking it apart, it'll be easier to handle.
  • Whisk the dressing in a jar with a lid so you can shake it up and store any leftovers in the fridge for up to a week.
  • Use a salad spinner to dry the frisée completely, wet greens will dilute the dressing and make everything soggy.
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