Frisée Pear Blue Cheese Bowl

My neighbor knocked on my door one afternoon with a bag of pears from her tree, and I had a wedge of blue cheese sitting in my fridge that needed rescuing. That combination sparked something—I pulled together what I had and created this salad without overthinking it. The bitter greens, sweet fruit, salty cheese, and crispy prosciutto just made sense together, and it's been my go-to ever since when I want something that feels both effortless and impressive.

I made this for a dinner party where someone brought an unexpected guest, and I only had these ingredients on hand. The salad turned out to be the thing everyone asked about, not the main course I'd spent hours on. That taught me something about trusting simple, quality ingredients over complicated preparations.

Ingredients

• Frisée lettuce: The slightly bitter edge is what makes this salad sing, cutting through the richness of the cheese and prosciutto without needing to wash it three times over.
• Ripe pears: Look for fruit that yields gently to pressure but isn't mushy—slice them close to serving time so they don't brown and lose their delicate sweetness.
• Blue cheese: Crumble it by hand rather than chopping it; the irregular pieces distribute better and feel more intentional on the plate.
• Prosciutto: Cooking it until it's crispy transforms it from meat into almost a garnish with real texture and presence.
• Walnuts: Toast them yourself if you can—the difference between raw and toasted is the difference between okay and craveable.
• Extra-virgin olive oil: Don't hold back here; this is where the oil's quality actually matters since there's no cooking to hide flaws.
• White wine vinegar: A lighter hand with vinegar works better than drowning the greens—you're tasting the salad, not the dressing.
• Dijon mustard: It acts as an emulsifier and brings a subtle sharpness that keeps everything balanced.
• Honey: Just a touch softens the vinegar's punch and hints at the pears' natural sweetness.

Instructions

Crisp up the prosciutto:

Heat your skillet over medium heat and lay the slices flat—you'll hear them sizzle almost immediately, and that's your cue you're on the right track. After 2 to 3 minutes per side, they should bend and crackle between your fingers like edible paper.

Build your vinaigrette:

Whisk the oil, vinegar, mustard, and honey together in a bowl until it looks emulsified and slightly thicker than when you started. Taste it before you commit—this is your chance to adjust the balance to your preference.

Assemble with intention:

Put the frisée in your largest bowl first, then scatter the pears, cheese, walnuts, and prosciutto pieces across the top like you're composing something worth photographing. This way, when you toss everything, the ingredients mix evenly rather than settling into layers.

Dress and serve immediately:

Drizzle the vinaigrette over everything and toss gently but thoroughly—rough greens can take more handling than delicate lettuces, so don't be timid. Serve right away while the prosciutto is still crispy and the pears haven't started to soften.

Save

There's a moment in cooking when simplicity stops feeling like laziness and becomes its own kind of elegance. This salad is that moment for me—it's taught me that sometimes the best meals are the ones where ingredients trust each other enough to not need hiding behind sauces or complications.

The Pear and Cheese Pairing

Pears and blue cheese are one of those combinations that feels like it was destined—the sweetness plays against the funk of the cheese in a way that feels almost musical. I learned this pairing from a restaurant menu years ago and immediately realized it wasn't fancy or hard to recreate at home. Now I use it as my baseline for understanding how fruit and cheese can elevate each other in unexpected ways.

Making It Your Own

This salad is forgiving in ways that make it worth returning to again and again. Swap the blue cheese for Gorgonzola if you prefer something slightly creamier, or try Roquefort if you want an even sharper edge. You can roast chickpeas instead of using prosciutto, add some toasted pecans alongside the walnuts, or drizzle with a walnut oil in place of half the olive oil for deeper nuttiness.

Timing and Storage

This is one of those salads best eaten the moment it's assembled—the frisée starts to wilt after about 20 minutes, and the prosciutto loses its crispness. That said, you can prep everything separately ahead of time and toss it together right before serving, which is a lifesaver for entertaining. The vinaigrette keeps for several days in a jar in the fridge, so mixing that early actually helps the flavors mellow and marry together.

• Keep the greens in a sealed container and pat them dry before assembling.
• Slice pears and toss them with a tiny squeeze of lemon to slow browning if you must make them ahead.
• Store the prosciutto in an airtight container at room temperature so it stays crispy.

Save

This salad has become my answer to the question of what to serve when you want to impress without stress. It's the kind of dish that makes people ask if you went to culinary school, when really you just understood how to let good ingredients speak for themselves.

Recipe Questions & Answers

→ Can I make this bowl ahead of time?

Prepare components separately up to 4 hours ahead. Keep dressing in a sealed container and assemble just before serving to maintain crispness.

→ What's the best pear variety for this bowl?

Firm but ripe pears like Bosc or Anjou work beautifully—they hold their shape when sliced and provide sweetness without becoming mushy.

→ How do I prevent the frisée from becoming soggy?

Dry greens thoroughly after washing, and dress just before serving. The vinaigrette quantity provided lightly coats without overwhelming the delicate leaves.

→ Can I substitute the blue cheese?

Gorgonzola dolce offers creaminess while Roquefort delivers sharper tang. Goat cheese provides a milder alternative if blue cheese intensity isn't preferred.

→ What proteins work besides prosciutto?

Crispy pancetta offers similar richness. For vegetarian options, try roasted chickpeas, marinated tofu, or simply extra toasted nuts for protein.