Chicory Salad with Brown Butter Date Vinaigrette

Recipe author: Gracie Schatz

This vibrant and hearty salad features chicories, thinly sliced fennel, and fresh fruit, all tossed in a rich, nutty, and sweet brown butter date vinaigrette. It’s a perfect blend of flavors and textures, with room for customization depending on your favorite nuts, cheeses, and fruits.

For the Dressing

- 4 Tbsp butter

- 1 large shallot, peeled and thinly sliced

- 6 medjool dates, pitted and roughly chopped

- 1 Tbsp olive oil

- 4 Tbsp Sherry, Apple Cider, or Champagne Vinegar

- Salt and pepper to taste

- 1/2 cup water

For the Salad

- 1 cup chopped Sugar Loaf Chicory

- 1 cup chopped Radicchio

- 2 apples or pears, sliced thinly

- 1/2 cup chopped toasted hazelnuts or pecans

- 1/4 cup grated aged gouda or parmesan

Directions
To Make the Vinaigrette:

1. In a small pot over medium-high heat, melt the butter until it bubbles and the particles turn golden brown. Remove from heat and set aside.

2. In a small saucepan over medium-high heat, sauté the sliced shallots in olive oil with a generous pinch of salt, stirring regularly until tender and translucent, about 5 minutes.

3. Add the chopped dates and water, cooking until the dates are very soft and tender.

4. Add the vinegar and transfer the shallot-date mixture to a blender.

5. Blend on high until smooth and light brown. Slowly stream in the melted brown butter until fully incorporated.

6. Adjust seasoning with salt and pepper to taste.

7. Keep the vinaigrette at room temperature. If storing in the fridge, gently warm before using.

To Make the Salad:

1. Combine the chicories, fennel, and apples or pears in a large bowl. Toss with the vinaigrette and taste for seasoning.

2. Plate the salad and top with toasted hazelnuts, grated cheese, and freshly cracked pepper.

3. Enjoy!