Almost too pretty to eat! This seasonal salad makes for a delicious centerpiece at your Summer BBQ! This salad is just as delicious with regular leaves if you can't the pink lettuces, but the bitterness of the radicchio is beautifully balanced with the sweetness of the figs and the nuttiness from the sesame! 

INGREDIENTS
2 cups mixed pink leaves (radicchio, pink lettuce, endives)   
2 figs (quartered) 
1/2 c chopped hazelnuts

For the dressing
1/4 c Seed + Mill Organic Tahini
1/4 c lemon juice
4 tbs iced water
2 tbs finely chopped chives (to garnish).  

STEPS
1. Wash and dry leaves and place in a bowl. Set aside.
2. In a medium mixing bowl, use a fork to whisk together the tahini, lemon juice and water. Depending on your preferred consistency, you can add extra water to thin the dressing out, or add 1 tsp more tahini to thicken it up. Add salt and pepper to the dressing to your taste. Toss leaves in the dressing. Arrange in a bowl and throw over the chopped figs, hazelnuts and extra chives to garnish. 

The dressing can be made a day ahead and kept refrigerated in an airtight container.