Radicchio & Citrus Salad
2 blood oranges
1/2 small shallots, finely chopped
3/4 Tbsp. cranberry juice
1/2 Tbsp. honey
1/4 Tbsp. finely chopped peeled fresh ginger
1/8 cup extra virgin olive oil
1 head Red Dog pink radicchio
1/4 cup fresh flat-leaf parsley leaves
3 oz. pomegranate seeds
Using a grater, remove enough zest from 1 orange to measure 1 tsp. Juice the zested orange into a small bowl (about 1/4 cup juice). Whisk in the orange zest, shallots, cranberry juice, honey, and ginger. Gradually whisk in the oil. Season the dressing with salt and pepper.
Using a sharp knife, cut along the contours of the remaining 5 oranges to remove all of the peel and white pith. Cut the oranges crosswise into 1/2-inch-thick rounds.
On a large platter, gently toss the radicchio with the parsley, orange rounds, half the pomegranate seeds, and half the dressing; season. Top with the remaining pomegranate seeds. Drizzle with the remaining dressing.