Serves 4
2 cups chopped kale
1 head radicchio, core removed and chopped
2 Belgian Endive, chopped
1/2 cup walnuts, toasted in toaster or oven for 5-7 minutes at 400 degrees
8 fresh figs, chopped (as an alternative you may substitute grapefruit or orange segments)
2 slices imported prosciutto from Italy, diced
1/2 cup imported Gorgonzola from Italy (may substitute domestic or blue cheese crumbles, preferably a good quality like Point Reyes or Maytag.
2 tablespoons extra virgin olive oil
1/2 cup apple cider vinegar
Sea salt and ground pepper to taste for the dressing (best to shake in a jar to emulsify)
Toast the walnuts. Chop the greens and dice the prosciutto.
Arrange chopped greens, walnuts, prosciutto, and figs onto 4 salad plates, toss with salad dressing, top with Gorgonzola and serve. Kale, which is rich in vitamins and antioxidants, called “Cavolo Nero” in Italian replaces the more traditional arugula here.
Note: for an entree this is also lovely with grilled shrimp or salmon.
