Categories: Salad

Ingredients

• For the Dressing:
• 2 tbsp. apple cider vinegar
• 2 tbsp. olive oil
• 1/4 cup mascarpone cheese, at room temp
• 1 tsp walnut oil
• 1/4 tsp kosher salt
• Pinch of black pepper
• 6 tbsp. crumbled gorgonzola
• For the Salad:
• 1 small head radicchio, thinly shaved
• 3 small heads endive, thinly sliced
• 1/2 bunch Tuscan kale, thinly sliced
• 4 Medjool dates, pitted and chopped
• 1/2 cup walnuts, toasted and roughly chopped
• 8 thin slices prosciutto
• Shaved gorgonzola, for topping

Directions

1. Make the dressing: In a medium bowl, whisk the vinegar, olive oil, mascarpone, walnut oil, salt and pepper. Using a rubber spatula, fold in the crumbled gorgonzola. Let the dressing sit at room temp for 10 minutes to let the flavors mingle, or refrigerate until ready to use.

2. Make the salad: In a large bowl, combine the radicchio, endive, kale, dates and toasted walnuts. Add the dressing and toss gently until evenly coated. Ribbon the prosciutto on a serving platter and mound the salad on top. Top with shaved gorgonzola.

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