Ingredients

• 2 tablespoons apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 cup mascarpone cheese, at room temperature
• 1 teaspoon walnut oil
• 1/4 teaspoon kosher salt
• Pinch of freshly ground black pepper
• 6 tablespoons crumbled gorgonzola cheese
• 1 small head radicchio, thinly shaved (about 2 cups)
• 3 small heads endive, thinly sliced (about 1 cup)
• 1/2 bunch Tuscan kale, thinly sliced (about 2 cups)
• 4 Medjool dates, pitted and chopped
• 1/2 cup walnuts, toasted and roughly chopped
• 8 thin slices prosciutto
• Shaved gorgonzola cheese, for topping

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Instructions

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 temperature 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.
3. To make shaving the gorgonzola easier, freeze a piece of the cheese for at least 2 hours, then use a vegetable peeler to shave some over the salad.
4. Photograph by Linda Xiao