Radicchio salad with bottarga and blood oranges

Ingredients

Serves 4

For the dressing:

1/2 a small shallot, finely minced

The juice of 1/2 a blood orange (about 2 tbsp)

2 tbsp of red wine vinegar

3 tbsp of extra virgin olive oil

Salt and pepper to taste

For the salad:

1 and a 1/2 blood orange

1 treviso  radicchio 

2 big handful of arugula

1 small piece (about 7g) of mullet bottarga

1 small handful of roughly chopped pistachios

Dill and parsley to garnish 

Instructions

1) Start by making the dressing. Cut one of the blood orange in half, and juice one half and set the other aside. Combine the orange juice with all the other dressing ingredients in a small bowl..

2) Peel the oranges that are left, and cut them into thin slices. Chop the radicchio into thin slices. Assemble your salad by adding the arugula, then the radicchio, and the orange slices. Drizzle the dressing and grate the bottarga all over the salad. Now top with the pistachios and the herbs.