Trevisano Radicchio Salad With Satsumas Pistachios and Calabrian Chili Vinaigrette Recipe

Ingredients

• For the Vinaigrette:
• 2 tablespoons (30ml) satsuma mandarin juice from 1 mandarin (see note)
• 2 tablespoons (30ml) red wine vinegar
• 1 small shallot (30g), finely minced
• 1 tablespoon (15ml) pomegranate molasses
• 1 tablespoon (15g) chopped Calabrian chilies
• 1/4 cup (60ml) extra-virgin olive oil
• Kosher salt
• For the Salad:
• 1 head (about 10 ounces; 285g) Trevisano or radicchio, leaves separated, large ones torn into 3-inch pieces, small ones left whole
• Kosher salt
• 3 satsuma mandarins (about 10 ounces; 285g), peeled and separated into segments
• 1 cup (12g) fresh parsley leaves
• 1/3 cup (55g) toasted shelled pistachios
• 1/4 cup (3g) fresh tarragon leaves
• 2 ounces (55g) ricotta salata, shaved

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