Bitter frisée meets sweet pears, tangy blue cheese, and crispy prosciutto in a zesty vinaigrette dressing.
# What You’ll Use:
→ 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:
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 with vinaigrette and toss gently to combine. Serve immediately, garnished with extra blue cheese or walnuts if desired.
