Ingredients

Salad

- 1 head of Radicchio

- 1 clamshell figs

- 1 head of frisee

- 1 head of Castelfranco

- 1/3 C. walnuts

Browned Butter Vinagrette

- 1/4 C. salted butter

- 1/3 C. olive oil

- 1 tbsp. balsamic vinegar

- 2 tbsp. apple cider vinegar

- 1 shallot

- 1 tbsp. maple syrup

- 1 tbsp. dijon mustard

Directions

1. Tear Radicchio, Castelfranco and frisee leaves and add to a bowl.

2. Chop figs into quarters and chop the walnuts. Add to the salad bowl.

3. In a pan, melt the butter at high heat. Once it begins to foam, cook for 2 more minutes constantly stirring to ensure that the butter doesn’t burn. Remove from heat and let cool.

4. In a small bowl, mix olive oil, balsamic vinegar, apple cider vinegar, 1 chopped shallot, dijon mustard and maple syrup and mix. Whisk in the butter to the mixture.

5. Dress the salad and toss.