Radicchio, Grapefruit and Arugula Salad
By Chef Christina Pirello


1 teaspoons Pine Nuts
Sea Salt
4 tablespoons Balsamic Vinegar
1/2 cup Extra Virgin Olive Oil
2 Ruby Grapefruit peeled pith removed and thinly sliced
1 large head Radicchio hand shredded
1 medium bunch Arugula washed stems trimmed and hand shredded
1/2 cup Oil-Cured Black Olives pitted


Heat a dry skillet over low heat. 

Stir in pine nuts and a generous pinch of salt and lightly pan toast for 2-3 minutes, taking care not to burn the seeds. 

Transfer to a small mixing bowl and whisk in vinegar and olive oil. Salt to taste and whisk to combine. 

Prepare the grapefruit and place in a bowl. 

Pour dressing over the grapefruit and set aside to marinate for 15 minutes.

To serve the salad, combine radicchio, arugula and olives in a bowl. 

Stir in grapefruit and dressing, tossing gently to coat the salad with dressing. 

Serve at room temperature or chilled.