Frisée Pear Blue Cheese Bowl

This Frisée Pear Blue Cheese Bowl is a vibrant and refreshing salad that masterfully balances complex flavors. Featuring bitter frisée, sweet ripe pears, tangy blue cheese, and crispy prosciutto, it is all brought together with a zesty honey-mustard vinaigrette for a perfect culinary experience.

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The addition of toasted walnuts adds a satisfying crunch, making this salad a delightful choice for a light lunch or an elegant starter for a multi-course dinner.

Ingredients

• 1 large head frisée lettuce, washed and torn into bite-size pieces
• 2 ripe pears, cored and thinly sliced
• 100 g (about 3.5 oz) blue cheese, crumbled
• 4 slices prosciutto
• 40 g (1/3 cup) walnuts, toasted and roughly chopped
• 3 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and freshly ground black pepper, to taste

Instructions

Step 1

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.

Step 2

In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper to create the vinaigrette.

Step 3

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

Step 4

Drizzle with the vinaigrette and toss gently to combine.

Step 5

Serve immediately, garnished with extra blue cheese or walnuts if desired.

Zusatztipps für die Zubereitung

To ensure the best texture, use a salad spinner to dry the frisée lettuce thoroughly so the vinaigrette coats the leaves evenly rather than sliding off. Toasting the walnuts briefly in a dry pan enhances their aromatic oils and adds a deeper flavor to the bowl.

Varianten und Anpassungen

You can substitute Gorgonzola or Roquefort for a different blue cheese profile. For a vegetarian version, simply omit the prosciutto or replace it with roasted chickpeas for a similar salty crunch.

Serviervorschläge

This salad pairs beautifully with a chilled Sauvignon Blanc or a dry Riesling. It is best served immediately after tossing to maintain the crispness of the frisée and the warmth of the freshly toasted walnuts.

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With its vibrant colors and balanced textures, this Frisée Pear Blue Cheese Bowl is sure to become a favorite for those seeking a refreshing yet decadent salad option.

Recipe Questions & Answers

→ What makes frisée special in this salad?

Frisée brings a pleasant bitter crunch that balances the sweetness of pears and richness of blue cheese. Its curly leaves hold dressing beautifully, ensuring flavor in every bite while adding essential texture contrast to softer ingredients.

→ Can I prepare components ahead?

Crisp the prosciutto, toast the walnuts, and whisk the vinaigrette up to a day in advance. Store separately in airtight containers. Slice pears just before assembling to prevent browning and maintain freshness.

→ What pear varieties work best?

Bosc and Anjou pears hold their shape well when sliced. Choose fruit that yields slightly to gentle pressure but isn't mushy. Avoid overly soft varieties as they may break down during tossing.

→ How do I make this vegetarian?

Simply omit the prosciutto or replace with crispy roasted chickpeas. The chickpeas provide similar salty crunch while making the dish completely plant-based. Alternatively, add shaved vegetarian parmesan for extra umami.

→ What wine pairs with this salad?

A chilled Sauvignon Blanc cuts through the rich blue cheese and complements the pears' sweetness. Dry Riesling also works beautifully, its acidity balancing the bitter greens while harmonizing with the vinaigrette.

→ Can I substitute other blue cheeses?

Gorgonzola offers milder creaminess while Roquefort delivers intense saltiness. Stilton provides earthy complexity. Choose based on your preference for blue cheese intensity, adjusting quantity to taste.