I made this salad recently and Sweet Harold fell in love with it. He requested this one again for our Italian Feast night. I changed a few ingredients for this version and it was as delicious as the prior one.
For the dressing:
2 T. walnut infused olive oil
1 t. extra virgin olive oil
1/4 cup Mascarpone cheese, room temperature
1/4 t. kosher salt
pinch of freshly ground black pepper
1/3 cup crumbled gorgonzola cheese
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.
For the salad:
6 cups mixed baby greens
1/2 cup toasted chopped walnuts
1/2 cup chopped dates
1/4 cup dried cranberries
8 thin slices prosciutto
In a large bowl, combine the greens with the toasted walnuts, dates, and dried cranberries. Add the dressing and toss gently until evenly coated. Ribbon the prosciutto on a serving platter and mound the salad on top.
Adapted from Food Network Magazine