Frisée Pear Blue Cheese Bowl

My neighbor stopped by one afternoon with a bag of pears from her tree, and I realized I had blue cheese sitting in the back of my fridge that needed rescuing. That's when this salad came together—not from any recipe book, but from the happy accident of having the right ingredients at the right moment. The bitter greens, sweet fruit, and salty cheese just made sense together, like they'd been waiting to meet. Now I make it whenever I want something that feels both elegant and effortless, something you can pull together in the time it takes to brew a good cup of tea.

I served this to friends who'd just arrived from out of town, and watching their faces light up when they bit into the crispy prosciutto paired with sweet pear was worth every second of prep work. Someone asked if it was from a restaurant, and I loved being able to say I'd made it myself in my own kitchen. That's the magic of this salad—it tastes like you spent hours perfecting it, when really you've just been smart about balance and quality ingredients.

Ingredients

• Frisée lettuce: The slight bitterness is what makes this salad sing, so don't skip it for regular iceberg; its delicate, curly leaves also catch the vinaigrette beautifully.
• Ripe pears: Choose fruit that gives slightly to gentle pressure—overripe turns mushy, underripe tastes starchy and bland.
• Blue cheese: Crumble it by hand rather than using pre-crumbled; the larger, irregular pieces create better pockets of flavor throughout.
• Prosciutto: Crisping it in the pan transforms it into shards of salty goodness that won't turn chewy or limp.
• Walnuts: Toasting them yourself brings out a deeper nuttiness that store-bought roasted versions sometimes miss, and the warmth contrasts beautifully against cool ingredients.
• White wine vinegar: Its brightness doesn't overpower delicate flavors like balsamic might, keeping everything fresh and balanced.
• Dijon mustard: Just a touch acts as an emulsifier and adds subtle complexity that ties the whole dressing together.
• Honey: A small spoonful softens the vinegar's edge and echoes the sweetness of the pears without making anything cloying.

Instructions

Crisp the prosciutto:

Place slices in a dry non-stick skillet over medium heat and listen for that gentle sizzle—you'll know it's working. After 2 to 3 minutes per side, it should be golden and fragile enough to shatter, so transfer it immediately to a paper towel to cool and firm up.

Whisk the vinaigrette:

In a small bowl, combine oil, vinegar, mustard, and honey, whisking until the honey dissolves and everything looks emulsified and silky. Taste it, adjust salt and pepper, then taste again—this is your seasoning moment, and it matters.

Build the salad:

Scatter tender frisée into a large bowl, then arrange pears, blue cheese, walnuts, and torn prosciutto pieces across the top like you're composing a plate. This way, each bite gets a fair share of everything instead of all the cheese ending up in one spot.

Dress and serve:

Drizzle the vinaigrette over everything and toss gently—you want to coat the greens without crushing the pears or breaking up the cheese more than necessary. Serve right away while the prosciutto is still crisp and the pears are still cool.

Save

There was an evening when my partner brought home unexpected guests, and I had fifteen minutes to put something substantial on the table. This salad was my answer, and watching them relax as they ate, conversations flowing, made me realize how food can shift the entire energy of a gathering. A simple bowl of greens became the thing everyone remembered.

Choosing Pears That Matter

The pear is the soul of this salad, so treat your selection seriously. Walk into the market with your nose ready—a ripe pear whispers its readiness with a subtle fragrance and a gentle give when you press your thumb near the stem. If it's rock-hard, it'll taste more like a crunchy apple and less like the silky fruit you need here. Buy them a day or two before you plan to make the salad; they often reach peak sweetness as they finish ripening on your counter, not in the produce section.

The Blue Cheese Gamble

Blue cheese divides people, and that's exactly why this salad works so well. The sharp, funky mineral notes need something sweet to balance them out—that's the pear's job. Some people shy away from strong blue cheeses, thinking they'll overwhelm everything else, but they actually create contrast that makes the sweetness pop. I once tried this with mild cheese, thinking I was being considerate, and found the whole thing fell flat. The boldness is what gives it character.

Variations and Flexibility

This salad welcomes improvisation like an old friend. I've swapped pears for apple slices in fall, added crispy fried onions when I had them on hand, and once even threw in candied pecans instead of plain walnuts. The structure stays the same—bitter greens, something sweet, something salty, something nutty, and a balanced dressing—but you can pivot depending on what's in your kitchen or what mood you're in. Vegetarians can skip the prosciutto entirely and add crispy roasted chickpeas for crunch and substance.

• Gorgonzola or Roquefort bring different flavor intensities if you want to explore other blue cheeses.
• A light handful of dried cranberries or candied walnuts adds complexity without changing the salad's spirit.
• If you don't have white wine vinegar, sherry vinegar works beautifully and adds a subtle sweetness all its own.

Save

This salad taught me that sometimes the most satisfying meals aren't complicated—they're just thoughtful combinations of good ingredients treated with respect. Come back to it whenever you need something that tastes like you've been cooking all day, even when you've barely been in the kitchen at all.

Recipe Questions

→ Can I make this ahead of time?

Prepare components separately in advance. Keep the vinaigrette in a sealed container and store greens, pears, and toppings individually. Toss everything together just before serving to maintain crisp textures.

→ What other greens work well?

Arugula adds peppery bite, mixed baby greens offer mild sweetness, or try radicchio for extra bitterness. Spinach works too, though it's softer than frisée's sturdy crunch.

→ How do I prevent pears from browning?

Toss sliced pears with a tablespoon of lemon juice right after cutting. The acidity prevents oxidation while adding bright flavor that complements the dressing.

→ Can I make it vegetarian?

Simply omit the prosciutto or replace it with roasted chickpeas, crispy pancetta alternatives, or toasted pine nuts for protein and crunch without meat.

→ What's the best way to wash frisée?

Separate the leaves, soak in cold water for 5 minutes to loosen grit, then lift out and spin dry or pat thoroughly with towels. Frisée's curly shape traps soil easily.

→ How long will leftovers keep?

Best enjoyed immediately dressed. Undressed components stay fresh 2-3 days refrigerated in airtight containers. The prosciutto loses its crispness once stored.