1 head frisee
1 can (8½ oz.) corn
1 red pepper
1 ripe Bosc pear
2 oz. white vinegar
olive oil
salt and pepper
1 oz. blue cheese


Cut root end of frisee and wash well.
Set aside to let dry.
Open and drain the can of corn and set aside
Deseed the pepper and cut it into medium dice.
Wash and chop the pear into ½ inch cubes.
Throw stem and seeds away.
In a small mixing bowl put vinegar and a pinch of salt and pepper.
Drizzle the olive oil into the bowl with your left hand while whisking the mixture with your right.
Shortly the dressing will emulsify.
In a large mixing bowl, add all the ingredients, frisee, corn, red pepper, pear and toss with the dressing.
Top with crumble blue cheese.
Serves 6.