How to Make It
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.