From Tommy Habetz of Meriwethers, 2006
2 Tbsp unsalted butter ¼ cup extra-virgin olive oil
1 Tbsp lemon juice Salt & Pepper
1 bunch radishes, rinsed, root & tops removed (save tops for later), sliced into matchsticks or oval slices
1 bunch arugula, stems removed, rinsed and dried well, leaves cut into bite-size pieces
1½ oz cacio or aged gruyere cheese, (or parmesan) shaved into thin strips
In large bowl, toss together radishes and arugula. Cook butter in a very small saucepan over medium-high heat until dark chestnut brown and fragrant, 2-4 minutes (pay close attention so it doesn’t burn). Immediately transfer to a bowl to stop the cooking. Whisk in oil, lemon juice and S&P to taste.
Dress lightly with vinaigrette while still a little warm and divide among plates (you may have extra). Top with cheese and serve immediately with additional coarse salt and pepper.
