8 Natural Delights Medjool dates, pitted and chopped
¼ cup pistachio nuts, chopped
In a small bowl, whisk together mustard and orange juice. Slowly drizzle the olive oil into the mixture to form the vinaigrette. Stir in the chives.
Tear the radicchio leaves and arrange onto a plate to form a bowl by overlapping the leaves. Slice remaining radicchio finely and place into the “lettuce bowl.” Fan out the segments of orange and grapefruit followed by the chopped Medjool dates.
Drizzle the vinaigrette over top followed by the chopped pistachios. Serve immediately.