I N S T R U C T I O N S

start by draining your canned butter beans and transferring them to a bowl

combine your mayo, mustard, creme fraîche  olive oil, capers and lemon in a tall glass using an immersion blender - pulse until a dressing consistency 

mix your butter beans and dressing until all beans are coated and add salt and pepper to taste 

separate the individual radicchio leaves, wash them and place them on a plate like small cups 

scoop a big tablespoon on every radicchio cup and serve.