Radicchio & Grapefruit Salad With Pecorino & Walnuts

• For the Salad
• 1 firm head of radicchio
• 1 large ruby red grapefruit
• 3/4 cup finely grated pecorino (or combination pecorino/reggiano)
• 3/4 cup walnuts, toasted & chopped
• fresh ground pepper to taste
• For the dressing
• 2 tablespoons lemon juice
• 2 teaspoons agave nectar or honey
• 1 teaspoon Dijon mustard
• 1 pinch sea salt
• 2 tablespoons walnut oil
• 2 tablespoons olive oil

1. Remove peel, pith and membranes from grapefruit and separate into sections; break into bite-sized chunks.
2. Core radicchio, then cut in half and slice these halves into thin ribbons (approx. 1/4"), as you would slice an onion.
3. Place grapefruit and radicchio in a large salad bowl.
4. Make the dressing by combining the first 4 ingredients (I like to use a mug) and then whisking in the oils one by one.
5. Toss the grapefruit and radicchio with about half the dressing; then add the cheese, walnuts and fresh pepper. Drizzle on more dressing as desired.

salad, radicchio, red grapefruit, pecorino, walnuts, fresh ground pepper, dressing, lemon juice, honey, mustard, salt, walnut oil, olive oil

Taken from food52.com/recipes/1680-radicchio-grapefruit-salad-with-pecorino-walnuts (may not work)