Brown Butter Vinaigrette (I Heart Frank Stitt and so will you...)

I adore Frank Stitt's cooking. He's one of my favorite chefs out there. Frank Stitt's Southern Table and Frank Stitt's Bottega Favorita are two of my most referenced cookbooks (they haven't made it to the WGG Lending Library yet, but I'm thinking we need a copy of each to share with you all). So, I couldn't help but think of how amazing his Brown Butter Vinaigrette recipe would be splashed over some wilted Dandelion Greens that we have as a special this week.

This is the last of the local dandelions so we wanted to make them available to you before we bid adieu and since Amber M. was asking for them. Before I get to the recipe, let me get back to Frank for a moment. If you're looking for a great outing this weekend...Frank Still will be a guest chef at Palladio Restaurant at Barboursville Vineyard on Saturday, June 26th. If I could get there, I would be the one wearing the biggest smile, but Zeke and I have something else in the works for that day. If anybody does go, please post some pictures on our Facebook page and feel free to share any recipes he might have shared with you.

Okay...on to the recipe.

For the Brown Butter -

12 tablespoons unsalted butter (1 1/2 sticks)

I think our butter from Chesapeake Bay Farm is perfect for this even though it is salted. Just don't use salt when you make the vinaigrette and it will be just right.

Melt the butter in a small saucepan over low heat. Continue to cook, whisking occasionally, until the butter turns brown and smells nutty. 15 to 20 minutes. Immediately strain the butter through a fine mesh strainer into a bowl, leaving the solids behind. Brown butter will keep in a jar in the refrigerator for 5 days.

For the Vinaigrette:

Combine 1 Shallot, finely minced iwth a pinch of salt, 1/2 teaspoon thyme leaves, and 1 tablespoon balsamic vinegar in a small bowl. Set aside to macerate for 15 minutes while you prepare the brown butter. Whisk a scant 1/4 cup strained brown butter into the vinegar mixture.

You can use a variety of different vinegars, my favorite is sherry vinegar.

To use this with the dandelion greens, wash and chop the greens into 2 inch wide strips. Put in a saute pan with a little butter and toss over medium high heat until just wilted. Ladle in some of the vinaigrette, toss once of twice to coat and serve.