Trevisano Radicchio Salad With Satsumas, Pistachios, and Calabrian Chile Vinaigrette

For the Vinaigrette: In a small bowl, combine mandarin juice, vinegar, shallot, pomegranate molasses, and Calabrian chiles. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt.

For the Salad: Place trevisano in a large mixing bowl. Drizzle half the vinaigrette into bowl, coating sides rather than pouring vinaigrette directly over the leaves. Using clean hands, toss salad to coat, adding more vinaigrette as needed until trevisano is thoroughly coated but not dripping. Season to taste with salt. Transfer half the leaves to a large serving bowl.

Push remaining trevisano leaves to the side of mixing bowl; then add satsuma segments and parsley leaves to the bowl. Using your hands, gently toss to lightly coat with residual vinaigrette in the bowl, adding more vinaigrette if needed. Scatter half the satsuma segments and parsley leaves over the trevisano in the serving bowl, followed by half of the pistachios, tarragon, and ricotta salata.

Repeat this layering process with remaining salad components. Serve immediately.