Radicchio Salad With Citrus, Dates, Almonds, And Parmesan Cheese

• 1 garlic clove, minced and mashed to a paste with 1/2 tsp. coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons balsamic vinegar
• 6 tablespoons extra-virgin olive oil
• 3 grapefruit
• 3 navel oranges
• 1 1/2 cups pitted whole Medjool dates (about 15)
• 2 large heads radicchio, torn into bite-size pieces
• 1 cup parmesan cheese shavings (each about 1 in.; see Notes), divided
• 3/4 cup roasted almonds, divided

1. In a small jar with a tight-fitting lid, combine garlic paste, pepper, balsamic vinegar, and olive oil. Cap jar and shake vigorously until dressing is emulsified.
2. With a small, sharp knife, cut ends off grapefruit and oranges. Working with 1 fruit at a time, set it cut side down on a cutting board. Following curve of fruit with knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; put them in a large bowl. Discard membranes and peel. Pour off juices (or just pour into a glass and drink) to keep salad from getting soggy.
3. Thinly slice dates and add to bowl along with radicchio, 1/2 cup parmesan shavings, and 1/4 cup almonds. Pour dressing over salad; toss thoroughly to coat. Turn salad onto a large platter or into a bowl and top with remaining 1/2 cup parmesan and 1/2 cup almonds.
4. Note: Nutritional analysis is per 2/3-cup serving.

garlic, freshly ground black pepper, balsamic vinegar, extravirgin olive oil, oranges, dates, radicchio, parmesan cheese shavings, almonds

Taken from www.myrecipes.com/recipe/radicchio-salad-with-citrus-dates-almonds-parmesan-cheese (may not work)