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 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

# How To Make It:

01 - Heat a non-stick skillet over medium heat. Add prosciutto slices and cook for 2 to 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 with the vinaigrette and toss gently to combine all ingredients.
05 - Divide among serving plates immediately. Garnish with additional blue cheese or walnuts if desired.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, so you can impress without stress.
  • The contrast of textures and flavors feels restaurant-quality but tastes like home cooking.
  • It works as a light lunch, an elegant side, or even a starter that won't leave you too full for what comes next.
02 -
  • Don't dress the salad until the last possible moment, or the frisée will wilt and the prosciutto will soften into leather.
  • If your pears are slightly underripe, slice them and let them sit at room temperature for an hour before using—they'll taste sweeter and more tender.
03 -
  • Toast your walnuts in a dry skillet for just three minutes—any longer and they turn bitter, any shorter and they taste raw.
  • If you're making this ahead for a gathering, keep all components separate and assemble only when guests arrive; frisée is delicate and wilts quickly once dressed.
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