Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese

Ingredients

• 0.8 cup almonds divided
• 3 tablespoons balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 1  kosher salt with 1/2 tsp. coarse kosher salt minced mashed
• 3  grapefruit 
• 1.5 cups medjool dates whole pitted ( 15)
• 3  navel oranges 
• 6 tablespoons olive oil extra virgin extra-virgin
• 1 cup parmesan divided (each 1 in.; see Notes)
• 2 large heads radicchio thinly 

Equipment

• bowl
• knife
• cutting board

Directions

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.
3. Cut between inner membranes and fruit to release segments; put them in a large bowl. Discard membranes and peel.
4. Pour off juices (or just pour into a glass and drink) to keep salad from getting soggy.
5. Thinly slice dates and add to bowl along with radicchio, 1/2 cup parmesan shavings, and 1/4 cup almonds.
6. 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.