Chopped Kale Salad with Goat Cheese and Figs


Serves 8 – 10

This salad is a kosher copy of a treif version with prosciutto and gorgonzola cheese by Giada De Laurentiis. I love the kosher version with crispy kale and sweet cheese and figs. Perfect for Shavuos!

1 cup walnuts, chopped
1/2 cup mascarpone cheese
1/4 cup plus 2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
1 tablespoon walnut oil
10 ounces Tuscan kale, stems discarded and leaves thinly sliced
3 Belgian endives, halved, cored and thinly sliced
One 6-ounce head of radicchio, halved, cored and thinly sliced
8 fresh or dried figs, cut into wedges
4-ounce goat cheese

Preheat the oven to 400°. Spread the walnuts in a pie plate and bake for 8 minutes, until golden. Let cool.
In a very large bowl, whisk the mascarpone, vinegar and both oils; season with salt and pepper. Add the toasted walnuts, kale, endives, radicchio,and figs toss well. Season the salad with salt and pepper. Crumble goat cheese over the salad.
Make Ahead The mascarpone vinaigrette can be refrigerated overnight.

One thought on “Chopped Kale Salad with Goat Cheese and Figs

  1. Very good recipe, though not everyone likes a thick dairy dressing. I omitted the walnut oil and substituted pine nuts for the walnuts. The salad stayed good till the next day because the dressing was thick (it didn’t make the rest of the salad soggy).