Fresh Goat Cheese And Radicchio Salad With Figs
- 5 large shallots, peeled and separated into lobes
- About 1/4 cup extra-virgin olive oil, divided
- 1 tablespoon unsalted butter
- About 1 tsp. kosher salt, divided
- Pepper
- 8 ounces log fresh goat cheese
- 6 super-ripe figs
- 1 small head radicchio (about 1/2 lb.)
- 1/4 cup loosely packed flat-leaf parsley leaves
- 2 tablespoons fresh lemon juice
- About 1 tbsp. saba* or 1 tbsp. dark honey thinned with 1 tsp. water
- Cut shallot lobes in half lengthwise, then cut each half into thick wedges.
- Heat a large (not nonstick) frying pan over medium heat, then swirl in 2 tbsp. oil and the butter. When butter begins to foam, add shallots and stir to coat. Season with 1/2 tsp. salt and a pinch of pepper.
- Reduce heat to medium-low and cook shallots 15 minutes, stirring often. Reduce the heat to low and cook, stirring every 2 to 3 minutes, until completely caramelized (deep golden brown), 15 to 25 minutes. Transfer to a plate to cool.
- Meanwhile, roll cheese neatly in plastic wrap to create a uniform log shape. Twist ends of the plastic wrap tight and roll log back and forth on a work surface a few times to smooth out surface of cheese and give it an even shape.
- Cut figs into halves or quarters, depending on their size. Lay cut side up and season with 1/2 tsp. salt, pepper, and about 1 tbsp. oil.
- Cut radicchio lengthwise into 1/3-in.-thick ribbons and put in a large bowl.
- Toss radicchio with caramelized shallots, parsley, and salt and pepper to taste. Drizzle lemon juice, remaining 1 tbsp. oil, and 2 1/2 tsp. saba over salad. Toss to combine.
- Run a thin, sharp knife under hot water for a few seconds, then wipe it dry. (A hot knife will slice soft goat cheese more cleanly.) Remove plastic wrap from cheese and slice cheese into 12 rounds (about 1/3 in. thick), slicing straight down and reheating knife between slices. Season with pepper.
- Heap radicchio salad on a long platter and tuck figs in between leaves. Place goat cheese on salad, slightly overlapping the slices. Drizzle a bit of saba and oil over goat cheese and serve.
- *Saba, also known as mosto cotto, is the syrupy, cooked-down juice of freshly pressed red grapes. It's been made in Italy since Roman times. Find it in well-stocked grocery stores and online.
shallots, extravirgin olive oil, unsalted butter, kosher salt, pepper, goat cheese, figs, head radicchio, parsley, lemon juice, honey
Taken from www.myrecipes.com/recipe/goat-cheese-radicchio-salad (may not work)