For the Salad:

– 1 head radicchio, cored and leaves separated

– 1 romaine heart, chopped

– 3 cups baby arugula

– 1 large grapefruit (red or pink) or 2 oranges, peeled and cut into wedges

– 1 shallot, thinly sliced

– 1 cup pistachios, chopped (substitute walnuts or almonds if needed)

– ¼ cup fresh mint leaves, finely chopped

– 1 cup freshly shaved Parmesan cheese (omit for vegan diets)

For the Dressing:

– ⅓ cup extra virgin olive oil

– ¼ cup balsamic vinegar (substitute red wine vinegar or champagne vinegar if needed)

– 1 tsp Dijon mustard

– ¼ tsp sea salt

– ¼ tsp freshly ground black pepper