Active Time
N/A
Total Time
25 MIN
Yield
Serves : 8 to 10
© Con Poulos

How to Make It

Step 1    

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

Step 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.

Make Ahead

The mascarpone vinaigrette can be refrigerated overnight.

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