I will admit I wasn't sure how all these disparate flavors would come together. I will tell you without hesitation this is one of the most delicious salads I've ever eaten. The crisp flavors of the greens, the saltiness of the prosciutto, the sweetness of the dates, the crunch of the walnuts, the creaminess of the mascarpone and blue cheese and then the ultimate flavor combination, the tartness of the cranberry pear balsamic and the richness of the walnut oil in the dressing. This salad is sure to impress your friends.
Here are the stars of the dressing! Follow the links for more information and to order!
Roasted Walnut Oil
For the dressing:
2 T. cranberry pear vinegar
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
8 thin slices prosciutto
In a large bowl, combine the radicchio, endive, kale, dates, and toasted walnuts. 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