Chopped Kale Salad with Figs and Prosciutto

1/2 cup walnuts, chopped

1/4 cup mascarpone cheese

3 tablespoons apple cider vinegar

2 tablespoons extra-virgin olive oil

1/2 tablespoon walnut oil (optional)

Salt and 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 figs, cut into wedges

4 ounces sliced prosciutto, chopped

4 ounces Gorgonzola

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. Crumble gorgonzola over it all just before serving.

Yield: 4 servings