Winter Radicchio and Citrus Salad


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

1 Pomegranate

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.