Frisée Pear Blue Cheese Bowl

The skillet was too hot and I knew it, but I was rushing through lunch prep when a friend texted saying she was bringing someone who "e;eats like a food critic."e; I threw the prosciutto in anyway and watched it crisp faster than I expected, filling the kitchen with that unmistakable salty-sweet smell. That salad, born from mild panic and a fridge full of odds and ends, turned into one of those dishes I make whenever I want to look effortlessly put together. The bitterness of frisée against honey-touched vinaigrette and creamy blue cheese just works, no matter how frazzled you are. It became my secret weapon for impressive simplicity.

I served this once at a small dinner party where half the guests claimed they hated blue cheese. By the end of the night, three of them asked for the recipe and one admitted she'd been wrong about blue cheese her whole life. The pears mellow the tang just enough, and the prosciutto adds a crispy, savory balance that makes even skeptics reconsider. Watching someone take a second helping after swearing they wouldn't is one of the best feelings in the kitchen.

Ingredients

• Frisée lettuce: Its bitter edge is the backbone here, standing up to bold flavors without wilting into mush the moment you dress it.
• Ripe pears: Choose ones that yield slightly to pressure, they should be sweet and juicy but firm enough to slice cleanly without turning to pulp.
• Blue cheese: Crumble it yourself from a wedge instead of buying pre-crumbled, the texture and flavor are infinitely better and it melts into the greens more naturally.
• Prosciutto: Cooking it until crisp transforms it into something like savory candy, adding a satisfying crunch that contrasts with everything else.
• Walnuts: Toasting them for just a few minutes wakes up their oils and deepens the flavor, dont skip this step even if youre tempted.
• Extra-virgin olive oil: Use something fruity and peppery, it becomes the base of your dressing and you'll taste it in every bite.
• White wine vinegar: Brightens the whole bowl without overpowering the delicate sweetness of the pears.
• Dijon mustard: Acts as both emulsifier and flavor boost, giving the vinaigrette body and a subtle sharpness.
• Honey: Balances the vinegar and blue cheese with just enough sweetness to round out the sharper notes.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Crisp the prosciutto:

Heat your skillet over medium and lay the slices flat, letting them sizzle gently until the edges curl and darken. Flip them once and transfer to a paper towel, theyll firm up as they cool into glassy, salty shards.

Make the vinaigrette:

Whisk the olive oil, vinegar, mustard, honey, salt, and pepper in a small bowl until it thickens slightly and emulsifies into a smooth, glossy dressing. Taste it and adjust the honey or vinegar based on how sweet or tangy you want the final salad.

Assemble the bowl:

Toss the frisée into a large bowl, then scatter the pear slices, blue cheese, walnuts, and broken prosciutto over the top. Drizzle the vinaigrette around the edges and toss gently with your hands so every leaf gets a light coating without bruising.

Serve immediately:

This salad is best eaten right after tossing, while the prosciutto is still crisp and the greens havent had time to wilt. Finish with extra crumbles of blue cheese or a handful of walnuts if you want to make it look even more abundant.

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One autumn afternoon I made this with pears from a farmers market, still cool from the morning air, and the whole dish tasted different, cleaner, more alive. It reminded me that even simple salads can feel like an event when the ingredients are treated with a little respect. Now I think of this recipe as a canvas, not a rigid formula, and it gets better every time I let the seasons guide my hands.

Choosing Your Ingredients

Frisée can be sandy and gritty if you dont rinse it well, so I always dunk it in a big bowl of cold water and swish it around before spinning it dry. For the blue cheese, try Gorgonzola if you want something milder and creamier, or Roquefort if you like a sharper, more assertive funk. The prosciutto is worth spending a little extra on, cheaper versions can taste more like ham than the silky, sweet-salty slices that crisp up beautifully. If youre vegetarian, roasted chickpeas tossed in olive oil and smoked paprika give you that same crunchy, savory contrast. I once used pecans instead of walnuts and loved the buttery sweetness they added, so feel free to experiment with what you have.

Getting the Balance Right

The magic here is contrast: bitter greens, sweet fruit, salty meat, tangy cheese, and a dressing that ties it all together without overwhelming anyone element. I learned early on that if any one flavor dominates, the bowl loses its charm and just tastes like blue cheese salad or pear salad instead of something harmonious. Tasting as you go is key, add a pinch more salt, a drizzle more honey, or another squeeze of lemon if something feels off. Trust your palate and adjust until every bite feels balanced and complete.

Serving and Pairing

This salad shines as a starter before something rich like roasted chicken or pasta, but it also holds its own as a light lunch with crusty bread on the side. I love pairing it with a chilled Sauvignon Blanc or a dry Riesling, the acidity cuts through the cheese and the fruit notes echo the pears. Sometimes Ill add a handful of arugula to the frisée for extra pepperiness, or toss in dried cranberries if fresh pears are out of season.

• Serve on chilled plates to keep everything crisp and refreshing.
• Double the vinaigrette and save the extra in the fridge for quick weeknight salads.
• Leftovers dont keep well once dressed, so only toss what youll eat right away.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Every time I make this, I remember that good food doesnt have to be complicated, just thoughtful. Let the ingredients speak and youll end up with something that feels both effortless and special.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Prepare components separately up to 4 hours ahead. Store greens, dressed pears, cheese, and prosciutto in the refrigerator. Toss with vinaigrette just before serving to maintain crispness.

→ What other fruits work well in this combination?

Sliced apples, especially Honeycrisp or Fuji, offer similar sweetness and crunch. Figs or grapes also pair beautifully with blue cheese and bitter greens.

→ How do I keep frisée fresh longer?

Wash and thoroughly dry frisée, then wrap in paper towels before storing in a sealed container in the refrigerator. Properly stored, it stays fresh for 5-7 days.

→ Can I use a different nut?

Pecans or hazelnuts work wonderfully as alternatives to walnuts. For a nut-free version, try pumpkin seeds or sunflower seeds for that essential crunch.

→ What cheese substitutes work best?

Gorgonzola dolce offers a milder creaminess, while Roquefort provides sharper intensity. Goat cheese creates a lighter, tangier profile that still complements the sweet pears beautifully.