Photo Credit: Elizabeth Newman
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
- 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
- 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
- Preheat the oven to 400°. Spread the walnuts in a pie plate and bake for 8 minutes, until golden. Let cool.
- In a very large bowl, whisk the mascarpone, vinegar and both oils; season with salt and pepper. Add the toasted walnuts, kale, endives, radicchio, figs and prosciutto and toss well. Season the salad with salt and pepper. Using a vegetable peeler, shave half of the frozen Gorgonzola over the salad and serve right away, shaving the remaining cheese at the table