4 citrus fruits, peeled and sliced 1⁄4” thick
1 head radicchio, torn into
1⁄2 small red onion, thinly sliced
1⁄2 cup pitted castlevatrano olives
1⁄2 cup dates, chopped
1⁄4 cup toasted walnuts, finely chopped
2 ounces Parmesan cheese, shaved
4 tablespoons fresh citrus juice
1⁄4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
In a blender place the citrus juice, vinegar, dijon, salt and a pinch of black pepper.
Using the bottom of a flat glass, gently smash the olives and tear
them in half.
On a large platter, layer the citrus, radicchio, red onion, dates and walnuts. Season very lightly with salt between each layer.
Drizzle the dressing evenly over the salad and allow to sit for 5 minutes. Top with parmesan cheese.