Rice Salad with Prosciutto, Figs, Gorgonzola and Walnuts

Ingredients

• 1 tablespoon olive oil
• 1 cup walnut halves
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• 3 ounces prosciutto, thinly sliced
• 3 cups cooked medium grain brown rice, cooled to room temperature
• ½ to ¾ cup good-quality Italian olive-oil & vinegar salad dressing
• ¾ cup dried figs, chopped
• ¾ cup gorgonzola cheese, crumbled