Recipes Chopped Kale Salad with Prosciutto and Figs 5.0 (5,825) Add your rating & review Giada De Laurentiis tops her colorful chopped salad of greens, figs and prosciutto with shavings of Gorgonzola. She freezes the cheese first, so it's firm enough to shave, but you can always crumble it over the salad instead. Slideshow: More Kale Recipes By Giada De Laurentiis Giada De Laurentiis Instagram Giada De Laurentiis is the Emmy award-winning television personality of Food Network's Everyday Italian, Giada at Home, Giada's Weekend Getaways, Giada in Paradise, Giada in Italy, Giada Entertains, Giada on the Beach, and Giada's Holiday Handbook. She is the chef of GIADA and Pronto by Giada restaurants in Las Vegas. Food & Wine's Editorial Guidelines Updated on April 30, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 25 mins Yield: 8 to 10 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 Directions 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. Make Ahead The mascarpone vinaigrette can be refrigerated overnight. Rate it Print