Radicchio castelfranco salad with kumquats, red onions, pomegranate seeds, and walnuts

I am very enamoured with the pale green, pink-flecked Radicchio Castelfranco; it has something of the escarole about it, and is less bitter than other types of radicchio. It does very nicely simply drizzled with balsamic and olive oil, sprinkled with salt, and mixed well. But I absolutely love it like this. Throw in a few shavings of black truffle if you have some lying around.  If you can't lay your hands on a radicchio Castelfranco, use escarole or red radicchio, and you can use oranges if there are no kumquats available. Eat on its own, or with some burrata or creamy goats cheese.

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