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

Name: 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

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An easy winter salad recipe from Meredith Hayden's The Wishbone Kitchen Cookbook and part of her Christmas Menu for Williams Sonoma.

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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