Tricolore Chopped Salad

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For the Dressing:

2 tablespoons apple cider vinegar

2 tablespoons extra-virgin olive oil

1/4 cup mascarpone cheese, at room temperature

1 teaspoon walnut oil

1/4 teaspoon kosher salt

Pinch of freshly ground black pepper

6 tablespoons crumbled gorgonzola cheese

For the Salad:

1 small head radicchio, thinly shaved (about 2 cups)

3 small heads endive, thinly sliced (about 1 cup)

1/2 bunch Tuscan kale, thinly sliced (about 2 cups)

4 Medjool dates, pitted and chopped

1/2 cup walnuts, toasted and roughly chopped

8 thin slices prosciutto

Shaved gorgonzola cheese, for topping