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
-
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.
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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.