Frisée Pear Blue Cheese Bowl (Print out)

Refreshing mix of frisée, pears, blue cheese, prosciutto, and walnuts 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

# How to Make It:

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 salad and toss gently to combine. Serve immediately, garnished with additional blue cheese or walnuts if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd think, perfect for when you want something that feels special without the stress.
  • The contrast of bitter, sweet, salty, and creamy keeps every bite interesting and a little surprising.
  • It's the kind of salad that impresses without requiring any real cooking skills.
02 -
  • Don't dress the salad more than a few minutes before serving or the frisée will begin to wilt and the prosciutto will lose its crispness.
  • If your pears are slightly underripe, slice them thinner and they'll actually taste sweeter against the sharpness of the blue cheese.
03 -
  • Pat your frisée completely dry after washing—any excess water will dilute the vinaigrette and make the salad taste flat.
  • Make the vinaigrette right in the serving bowl if you're cooking for just yourself or two, then add the ingredients on top; it saves a step and means less cleanup.
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