Fresh Goat Cheese And Radicchio Salad With Figs

1. 1

   Cut shallot lobes in half lengthwise, then cut each half into thick wedges.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Cut radicchio lengthwise into 1/3-in.-thick ribbons and put in a large bowl.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    *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.

* Per serving · 4 servings · Values may vary.