Radicchio Cranberry Bean Salad with Figs
Author Notes: The bitter flavor of radicchio is perfectly mellowed by sweet balsamic, maple syrup, & figs. If you want to get colorful add chopped escarole to the mix. —Early Morning Farm
Serves 4
-
1
large head radicchio
-
2 1/2
cups cooked cranberry beans
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1/3
cup pecans
-
1/2
cup dried black mission figs, sliced crosswise
-
1/2
cup crumbled blue cheese
-
1/3
cup balsamic vinegar
-
1/3
cup olive oil
-
1
tablespoon maple syrup
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1
teaspoon dijon mustard
- Chop the radicchio in half, remove the core, and roughly chop into bite size pieces. Transfer to a large bowl and toss with the nuts, figs, and cheese.
- Place the dressing ingredients in a jar with tight fitting lid. Shake to combine.
- Toss the dressing and salad together. Season to taste with kosher salt.
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Vegetable|Salad|Gluten-Free|Make Ahead|One-Pot Wonders|Vegetarian|Summer
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