Ingredients:
- 1 orange, skin and white pith removed
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1/8 teaspoon finely grated orange zest
- Kosher salt and freshly ground black pepper
- 1 shallot, thinly sliced
- 1 medium radicchio, sliced into 1/2-inch strips
- 1/4 cup (packed) flat-leaf parsley leaves
- 1/2 cup chopped walnuts, toastedProcedure: Using a paring knife, slice orange between membranes to release segments into a medium bowl; set aside. Squeeze orange membranes over a small bowl to release juices; measure 3 Tbsp. into a medium bowl. Whisk in oil, vinegar, and orange zest; season with salt and pepper. Add shallot to vinaigrette and let sit for 5 minutes to soften. Add orange segments, radicchio, and parsley; toss to coat. Divide among plates and top each salad with walnuts.
