Radicchio Salad with Pomegranate Chile Vinaigrette

Ingredients

• 0.3 cup mild oil flavored (such as grapeseed)
• 0.5  juice of lemon (juice only)
• 0.3 cup olive oil extra-virgin
• 0.3 teaspoon freshly cracked pepper black plus more to finish)
• 4 servings pink salt such as hibiscus pyramid salt flakes wild to taste
• 0.5 cup pistachios shelled toasted ( and )
• 1  pomegranate 
• 2 tablespoon pomegranate molasses 
• 2 small heads radicchio thinly 
• 0.3 teaspoon chile flakes red to taste (or )
• 2 tablespoon red wine vinegar 
• 0.5 teaspoon salt 
• 0.3 teaspoon sugar 

Equipment

• food processor
• bowl
• blender

Directions

1. Combine the red wine vinegar, pomegranate molasses and chili flakes a blender or a mini food processor. With the machine running, slowly drizzle in both oils. Turn the machine off and stir in the lemon juice and sugar; season with salt and black pepper. Use right away, or cover and refrigerate up to 3 days. Shake well before using.Prep the radicchio: Halve each head of radicchio through the core.
2. Remove the core from each half by making a v-shaped cut on either side of the core. Discard core.
3. Cut the radicchio crosswise into ½-inch ribbons, placing them into a large bowl; set aside.
4. Add the pomegranate seeds and pistachio nuts to the bowl with the radicchio ribbons.
5. Drizzle about 3 tablespoons of the prepared vinaigrette over the top; toss to combine.
6. Serve immediately on individual plates. Finish with a pinch of pink salt and a grind of black pepper.