Makes 4 servings.

1 head Red Dog pink radicchio
½ cup green olives (such as castelvetrano), sliced
¼ cup unsalted almonds, chopped
⅓ cup panko breadcrumbs, toasted
½ cup manchego cheese, shaved
¼ cup creamy tarragon dressing (see below)

Creamy Tarragon Dressing
¼ cup tarragon, finely chopped
1 small shallot, finely chopped
1 tablespoon grainy mustard
1 tablespoon dijon mustard
1 tablespoon red wine vinegar
¼ cup extra virgin olive oil
½ teaspoon kosher salt, more to taste if needed

Cut the radicchio into quarters, then cut out the core. Add the radicchio to a large bowl with ice-cold water. With your hands, gently squeeze the radicchio to help release bitterness. Using a salad spinner, spin the water out of the radicchio, or use a towel to gently pat it dry.

Prepare the dressing by finely choping the tarragon and shallot. Place all of the dressing ingredients into a small jar and shake the jar until the mustards have emulsified.

Add 1/4 cup of the dressing to a bowl, then add the radicchio. Gently toss with the dressing. Add the olives, almonds, breadcrumbs and toss. Add to a serving platter and top with shaved manchego cheese. Serve and enjoy.