Speck, Frisée, Onion, Radish Butter

• For the Radish Butter
• 4 ounces unsalted butter (1 stick), room temperature
• 2 green garlic, chopped (bulb, stalk and some tender green leaves)
• 10 juniper berries, crushed (optional)
• 1 small sprig fresh rosemary, chopped
• sea salt or kosher salt
• 2 large breakfast radishes, or any radishes, julienned
• For the Sandwich
• 2 slices pumpernickel bread, or bread of your choice (toasted brioche would be nice)
• 4 or 5 thin slices speck, or prosciutto di Parma
• frisee
• onion, sliced thin
• extra virgin olive oil
• sherry vinegar
• sea salt or kosher salt
• fresh cracked black pepper

1. In a bowl, combine butter, green garlic, juniper berries, and rosemary. Mash together. Add salt to taste.
2. Place 2 tablespoons of the butter in another bowl. Add the radishes and gently fold together.
3. Wrap the remaining garlic butter. Lay a long piece of plastic wrap on your counter. Mound the butter mixture onto the center of the plastic wrap. Gently fold the plastic wrap up over the butter mound and roll into a log. Refrigerate.
4. Spread bottom piece of bread with some of the extra garlic butter.
5. Next, drape the speck over the buttered bread.
6. Place some frisee on the speck.
7. Lay some sliced onion on next.
8. Drizzle very lightly with olive oil and sherry vinegar. Sprinkle some salt and pepper over.
9. Gently lay radish butter over. Sprinkle with salt.
10. Top with second slice of bread. Cut sandwich in half and enjoy!

butter, butter, green garlic, berries, rosemary, salt, breakfast radishes, sandwich, bread, thin slices speck, frisee, onion, extra virgin olive oil, sherry vinegar, salt, black pepper

Taken from food52.com/recipes/4873-speck-frisee-onion-radish-butter (may not work)