Winter Radicchio Citrus Salad with Date Dressing

SERVES 4-6

In this salad, the tartness of the grapefruit (you can also use orange varieties) and the sweetness of the date dressing balance out the bitterness of the radicchio. The fennel and toasted hazelnuts add a little crunch, and the pomegranate seeds inject extra sweetness. I also throw in a pinch of the fruity and tangy Middle Eastern spice sumac, but it is optional. Bonus: This salad is gorgeous to look at.

GATHER

1 head radicchio (about 10 ounces) torn into bite size pieces

½ bulb fennel

½ grapefruit (Ruby Red is best)

1 cup arugula

¼ cup toasted hazelnuts, roughly chopped

¼ cup pomegranate seeds

FOR THE DRESSING:

2 Natural Delights medjool dates, pit removed, roughly chopped

1 small shallot minced ½ teaspoon salt

2 tablespoons red wine or Champagne vinegar

1 tablespoon water ½ teaspoon sumac (optional)

¼ cup olive oil

MAKE IT

1. Tear radicchio into bite-size pieces. Thinly slice fennel, using a mandolin slicer if possible. Skin grapefruit and pull apart inner flesh into bite-size pieces.

2. In a shallow, medium-size bowl, toss the radicchio and arugula together. Gently place the grapefruit pieces and the fennel evenly around the bowl. Sprinkle the pomegranate seeds and then the hazelnuts onto the salad.

3. To make the dressing: Place the Natural Delights medjool dates, shallots, salt, vinegar, water, and sumac in the bowl of a small food processor and pulse until chunky. You may have to scrape the sides down with a small spatula. With the processor running, add the olive oil through the small spout until the dressing is emulsified, thick, and creamy. Transfer to a small serving bowl.

4. When ready to serve, place the salad gently into individual bowls or plates, careful not to disturb the beauty of its arrangement. Spoon the dressing onto the individual portions.