Radicchio with Hazelnuts and Brown Butter Vinaigrette from Meredith Hayden's The Wishbone Kitchen C | Williams Sonoma

Ingredients

• 1 small shallot, peeled and finely chopped
• 1 tsp. fresh thyme leaves
• 1 tsp. honey
• 8 Tbs. (1 stick) (4 oz./125 g) salted butter, cut into cubes
• 1/2 cup (2 1/2 oz./75 g) raw hazelnuts, roughly chopped
• 3 Tbs. cider vinegar
• Kosher salt
• 5 medium heads radicchio, preferably a mix of several varieties, leaves separated
• Flaky salt and freshly ground pepper
• 6 black Mission or green figs, halved and/or quartered