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

Name: Trevisano Radicchio Salad With Satsumas, Pistachios, and Calabrian Chile Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: For the Vinaigrette:; 2 tablespoons (30ml) satsuma mandarin juice from 1 mandarin (see note); 2 tablespoons (30ml) red wine vinegar; 1 small shallot (30g), finely minced; 1 tablespoon (15ml) pomegranate molasses; 1 tablespoon (15g) chopped Calabrian chiles; 1/4 cup (60ml) extra-virgin olive oil; Kosher salt; For the Salad:; 1 head (about 10 ounces; 285g) Trevisano or radicchio, leaves separated, large ones torn into 3-inch pieces, small ones left whole; Kosher salt; 3 satsuma mandarins (about 10 ounces; 285g), peeled and separated into segments; 1 cup (12g) fresh parsley leaves; 1/3 cup (55g) toasted shelled pistachios; 1/4 cup (3g) fresh tarragon leaves; 2 ounces (55g) ricotta salata, shaved