Italian Salad "Tricolor"

Ingredients:

For the salad:

• 1 small head radicchio, thinly sliced ​​(about 2 cups)
• 3 small heads endive, thinly sliced ​​(about 1 cup)
• 1/2 bunch Tuscan kale, thinly sliced ​​(about 2 cups)
• 4 Medjool or regular dates, pitted and chopped
• 0.5 cups roasted and chopped walnuts
• 8 thin slices prosciutto
• Gorgonzola shavings for garnish

For filling:

• 2 tablespoons apple cider vinegar
• 2 tbsp. l. olive oil
• 1/4 cup mascarpone cheese room temperature
• 1 teaspoon walnut oil
• 1/4 teaspoon salt
• A pinch of ground black pepper
• 6 tablespoons crumbled Gorgonzola cheese

Preparation:

1. Prepare the dressing: In a medium bowl, whisk together 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 allow the flavors to meld, or refrigerate before using.
2. Prepare the salad: In a large bowl, combine radicchio, endive, Tuscan kale, dates, and toasted walnuts.
   
   Add the dressing and toss gently to distribute it evenly. Arrange the prosciutto strips on a large plate and top with the salad. Top with shavings of Gorgonzola cheese.
   
   To make shavings of Gorgonzola easier, freeze the cheese for at least 2 hours and use a vegetable peeler to shave the cheese over the top of the salad.