4 citrus fruits, peeled and sliced
1 head radicchio, torn into large pieces
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 tbsp fresh citrus juice
1⁄4 cup red wine vinegar
1 tsp Dijon mustard
1 tsp 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. Seasoning 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.