Kale Salad With Prosciutto And Figs

by Giada

Prep Time

15 minutes

Cook Time

8 minutes

Serves

8

Beginner

Photo Credit: Elizabeth Newman

Kale Salad With Prosciutto And Figs

Name: Kale Salad With Prosciutto And Figs
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8
Ingredients: 1 cup walnuts (chopped); 1/2 cup mascarpone cheese; 1/4 cup plus 2 tablespoons apple cider vinegar; 1/4 cup extra-virgin olive oil; 1 tablespoon walnut oil; Salt; Pepper; 10 ounces Tuscan kale (stems discarded and leaves thinly sliced); 3 Belgian endives (halved, cored and thinly sliced); One 6-ounce head of radicchio (halved, cored and thinly sliced); 8 fresh or dried figs (cut into wedges); 4 ounces sliced prosciutto (chopped); One 4-ounce wedge of Gorgonzola cheese (frozen until solid, for serving)

If you need a seriously beautiful centerpiece of a salad for any of your fall and winter gatherings, this is the one! Between sweet seasonal figs, salty prosciutto, chopped Italian lettuces, gorgonzola and a creamy vinaigrette - this one is definitely a crowd pleaser that you'll make over and over. I like to freeze the gorgonzola so that I can shave it right onto the salad, but you can definitely crumble it on too. Also, if you don't have walnut oil or can't find it, you can use all olive oil!

Kale Salad With Prosciutto And Figs