Roasted Autumn Harvest Salad

Preheat the oven to 400 degrees. Toss the figs, grapes, apples hazelnuts, vinegar and olive oil together and spread the fruits and nuts out evenly on a rimmed baking sheet. Roast for 15 minutes, gently tossing once halfway through, until the fruit has softened. Remove from the oven and cool for 15 minutes. To make the dressing, whisk together the olive oil, vinegar, shallot, mustard, thyme, and salt and pepper. Toss the radicchio, romaine, and arugula with the dressing. Divide the greens among plates, top each with some of the roasted fruits, and serve.