1 head Treviso or Castelfranco Radicchio
1 head Rosa del Veneto (Rosabla Pink Radicchio)
½ cup Walnuts or Hazelnuts
3 tablespoons Maple Syrup
3 Blood Oranges, peeled and sliced
200g Ricotta Cheese
1 bunch Mint
6 tablespoons Olive Oil
2 tablespoons Red Wine Vinegar
Toast nuts in skillet until beginning to brown, about 3 minutes. Add 3 teaspoons Maple Syrup and ¼ teaspoon salt. Stir until liquid is evaporated and remove from heat. Transfer to a plate and let cool. Coarsely chop.
Spoon Ricotta cheese and arrange on plates, drizzle with 2 tablespoons oil and season with salt.
Break radicchio into salad-sized pieces. Toss oranges, radicchio, pomegranate, vinegar, and remaining 4 Tbsp. oil in a large bowl to combine; season with salt.
Divide ricotta among plates and sprinkle with mint; top with salad. Sprinkle with nuts.