chopped kale salad

Chopped Kale Salad

Serves 8-10.  This is adapted from a recipe in the May 2014 issue of Food and Wine magazine and is a great combination of salty and sweet.

            1 c. pecans, chopped                            three Belgian endives – halved,

            ½ c. mascarpone cheese                         cored and thinly sliced

            6 Tbs. apple cider vinegar                     one 6-oz. head of radicchio – halved,

            5 Tbs. olive oil                                         cored and thinly sliced

            salt and pepper                                     8 dates, or fresh figs, cut into wedges

            10 oz. Tuscan kale, stems tossed          4 oz. sliced prosciutto, chopped

              and leaves thinly sliced                        4 oz. Gorgonzola cheese, crumbled

Heat oven to 400 degrees.  Spread pecans in a pie plate and bake for 8 minutes, until golden.  Let cool.

In a very large bowl, whisk mascarpone, vinegar and oil; season with salt and pepper.  Add toasted pecans, kale, endives, radicchio, dates and prosciutto and toss well.  Season salad with salt and pepper.  Top with Gorgonzola crumbles and serve.