Frisée Pear Blue Cheese Bowl

# 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 Cook:

01 - Heat a non-stick skillet over medium heat. Add prosciutto slices and cook 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 emulsified.

03 - Place frisée in a large salad bowl. Add sliced pears, blue cheese, toasted walnuts, and crispy prosciutto pieces.

04 - Drizzle with vinaigrette and toss gently to combine. Serve immediately, garnished with additional blue cheese or walnuts if desired.

# Expert Advice:

01 -

It comes together in 25 minutes flat, which means you can have dinner ready before anyone gets restless.
The contrast of textures and flavors keeps each bite interesting, and it actually tastes more sophisticated than the minimal effort requires.

02 -

Slice your pears at the very last minute; they oxidize faster than you'd think, and brown pears look sad on a plate.
If your vinaigrette breaks or looks separated, it still tastes fine—but whisking it again with another small spoonful of mustard will bring it back together.

03 -

If you have access to it, hazelnut oil instead of olive oil transforms this into something almost haunting in its deliciousness.
Tear the frisée by hand rather than cutting it—torn edges stay fresher looking and feel more deliberate than knife marks.

Frisée Pear Blue Cheese Bowl (Printable)