2cupsLacinato kale,finely sliced (also called Tuscan, Dino or Black kale)
4Medjool dates,pitted and chopped
½cupwalnuts,toasted and coarsely chopped
6thin slicesprosciutto,cut into ribbons
shavings of gorgonzola cheese for garnish
Prepare the dressing first. Whisk together oil and vinegar and add yogurt, sea salt and pepper. Gently stir in gorgonzola. If the yogurt begins to separate, just whisk it again. Let stand while preparing salad or refrigerate if making ahead of time. For a creamier dressing, put all ingredients in a mini food processor and blend until smooth.
Combine salad ingredients in a large bowl or on a serving platter. Toss with dressing just before serving.
Makes 1 cup of dressing, so you will probably have some left over.