Chopped Kale Salad with Prosciutto and Figs

Chopped Kale Salad with Prosciutto and Figs
Chopped Kale Salad with Prosciutto and Figs

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup walnuts, chopped

  • 1/2

    cup mascarpone cheese

  • 1/4

    cup plus 2 Tbsp. apple cider vinegar

  • 1/4

    cup extra-virgin olive oil

  • 1

    Tbsp. walnut oil

  • Salt and pepper

  • 10

    oz. Tuscan kale, stems discarded and leaves thinly sliced

  • 3

    Belgian endives-halved, cored and thinly sliced

  • One

    6-oz. head of radicchio-halved, cored and thinly sliced

  • 8

    fresh or dried figs, cut into wedges

  • 4

    oz. sliced prosciutto, chopped

  • One

    4-oz. wedge of Gorgonzola cheese, frozen until solid, for serving

Directions

1. Preheat the oven to 400°. Spread the walnuts in a pie plate and bake for 8 minutes, until golden. Let cool. 2. 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: