Frisée Pear Blue Cheese Bowl (Printable Version)

Bitter frisée meets sweet pears, tangy blue cheese, and crispy prosciutto in this vibrant modern European bowl.

# 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 Steps:

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, blue cheese, toasted walnuts, and crispy prosciutto pieces.
04 - Drizzle vinaigrette over the salad and toss gently to combine. Serve immediately, garnished with additional blue cheese or walnuts if desired.

# Expert Tips:

01 -
  • It comes together in 25 minutes but tastes like you spent all morning thinking about it.
  • The flavors actually surprise you with each bite because nothing is trying to be the main character.
  • It's naturally gluten-free and elegant enough to serve when people are coming over.
02 -
  • Don't dress the salad more than a few minutes before eating, or the frisée will start to wilt and the pears will weep liquid that dilutes everything.
  • If your blue cheese is crumbly and won't stay together, it's probably too cold—let it sit out for 10 minutes and it becomes easier to work with.
03 -
  • Toast your walnuts in a dry skillet for exactly 3 minutes while the prosciutto cools—they'll go from invisible to absolutely memorable.
  • Make the vinaigrette first so it can sit and let the mustard and honey fully integrate, making the whole dressing more cohesive and balanced.
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