Cook the Book: Bittersweet Salad

Ingredients

  • 2 blood oranges (or plain oranges)
  • Blood orange juice as needed
  • 1 1/4 Tablespoon lemon juice
  • 1/4 Cup maple syrup
  • Coarse sea salt
  • 1/2 Teaspoon orange-flower water
  • 1/2 small radicchio
  • 1 small Treviso, leaves separated
  • 1 Tablespoon olive oil
  • Black pepper
  • Handful of small red leaves (microgreens)
  • 3/4 Cup good-quality ricotta
  • 2 Tablespoon pine nuts, toasted
  • Seeds from 1 small pomegranate