Radicchio, Mozzarella, Crispy Shallots + Blood Orange Dressing

This salad is a winter delight, full of creamy, crunchy and sweet notes. The bitterness of radicchio is balanced perfectly with mozzarella, roasted hazelnuts, crispy shallots and a zesty blood orange dressing finished with Mosto Cotto for a subtle sweet kick. It’s quick, elegant, and perfect for a light lunch or as a side dish.

Serves: 2 | Prep Time: 10 mins | Cook Time: 0 mins | Total Time: 10 mins

Ingredients

For the salad

• 1 Trevisano radicchio

• 1 Rosa di Treviso radicchio

• 1 ball mozzarella

• Handful crispy shallots/onions

• Handful roasted hazelnuts

• 40g Grana Padano, grated

For the dressing

• Zest of 2 blood oranges + juice of 1

• 1.5 tbsp Mosto Cotto, plus extra to finish

• 1 tbsp balsamic vinegar

• 4 tbsp olive oil

• Pinch of salt + pepper

Method

1. Prepare the radicchio – Tear Trevisano and Rosa di Treviso leaves into a bowl.

2. Make the dressing – In a small bowl, whisk together blood orange zest and juice, Mosto Cotto, balsamic vinegar, olive oil, salt and pepper. Taste and adjust seasoning.

3. Dress the leaves – Pour the dressing over the radicchio and toss gently to coat.

4. Add the toppings – Tear mozzarella over the salad, sprinkle over grated Grana Padano, crispy shallots and roasted hazelnuts.

5. Finish – Drizzle a little extra Mosto Cotto over each serving and serve immediately.