Radicchio with brown butter vinaigrette, plums, and grapes

Method

1. In a bowl, mix your brown butter with vinegar and soy sauce and a piece of smashed garlic. Sit the bowl over a pot of hot water on the stove, kept at low heat to warm the butter. (The butter will set if it gets cold.) 2. Cut the plums in half and remove the stones. Cut the halves into wedges. Halve the grapes and remove the seeds. Place the plums and grapes in a bowl and dress them with a little lemon juice, olive oil, and salt. 3. Lay out the fruit on a plate or a serving dish. 4. Separate the radicchio by cracking one leaf off at a time and refreshing or washing them in a bowl with ice cubes and water. Remove and dry them in a spinner. 5. Place the salad leaves in the same bowl that held the fruit. Add in the brown butter vinaigrette. Mix them together and garnish with a little salt and pepper. 6. Arrange the dressed leaves on top of the fruit. Grate a little bergamot zest on top. 7. Serve straight away.