Radicchio Salad with Figs, Strawberries & Toasted Pepitas

Serves 3-4

INGREDIENTS
Salad
- 1/2 radicchio, sliced thinly
- 1 Belgian endive, sliced thinly
- 1 treviso, sliced thinly
- 1/2 frisée, remove outer layers and tear into bite-sized pieces
- 4-5 strawberries per plate, sliced 1/4 of an inch thick
- 1-2 fresh figs per plate, sliced 1/4 inch thick
- 1/4 cup of pepitas, toasted in a skillet until lightly browned
- 1/4 white onion, chopped and soaked in water for at least 30 minutes
- salt and pepper to taste

Dressing
- 2 tablespoons sherry vinegar
- 1 tablespoon stone ground or dijon mustard
- 6 tablespoons olive oil
- salt and pepper to taste

INSTRUCTIONS
1 - Wash and dry all of the lettuce and slice thinly. Add to a large mixing bowl. Chop the onion and add to cold water for 30 minutes.
2 - To make the dressing, add sherry vinegar, olive oil, mustard, salt, and pepper to a jar with a lid and shake vigorously. Taste for seasoning.
3 - Toast the pepitas in a cast-iron skillet for a few minutes until fragrant and slightly brown. Add a pinch of salt and set aside.
4 - Slice the figs and strawberries at a 1/4 of inch thick and set aside
5 - Drain the onions and add to the salad. Dress the salad and add a bit of salt and pepper. Plate the salad with the figs, strawberries, pepitas on top with an extra drizzle of the dressing.