1. Begin by preparing your radicchio. Cut in half and remove the core from both halves. Place flat side down and make 1" cuts down the backside, turn and cut once more. This will give you 1" size bites. Repeat on 2nd half and place in bowl of cold water - I usually use the bowl of my salad spinner. Allow to soak for 30 minutes while you prepare the rest of the ingredients. 
   • 1 head of radicchio, core removed and cut into 1" pieces
2. Prepare your asparagus by removing the ends. Simply snap toward the bottom and the asparagus will naturally release where the tough fibers are. It's usually about 2" or so. Place your asparagus in a pot/pan of boiling water and allow to cook for 2-3 minutes until just tender. Remove quickly and place in a bowl with cold water and ice to stop the cooking. This will give you perfectly blanched asparagus. Cut into 1-2" pieces once cooled.
   • 1 bunch of asparagus, ends trimmed
3. Prepare your dressing by zesting both your orange and lemon. Add your minced shallot and finally your remaining dressing ingredients and whisk until well combined. Add salt to taste, I usually add about 2 teaspoons of DIAMOND kosher salt. If using table salt, cut in half and add 1 teaspoon.
   • zest of 1 orange
   • zest of 1 lemon
   • 1/3 cup fresh orange juice, about 1 orange juiced
   • juice of 1/2 lemon, about 2 Tablespoons
   • 1 Tablespoon dijon mustard
   • 1/3 cup extra virgin olive oil
   • 1 shallot, minced, about 2 Tablespoons
   • 1 Tablespoon honey
   • 2 teaspoons black pepper
   • salt to taste, I usually add 2 teaspoons of DIAMOND kosher salt. If using table salt, start with 1 teaspoon
4. Prepare your candied pecans and pumpkin seeds, you can also simply top your salad with raw or roasted nuts and skip the candied part but they are so delicious - it's worth it! 
5. Heat a small skillet on medium heat. Add your olive oil, add your pecans and seeds and allow to toast for 1-2 minutes. Add in your maple syrup and cook until just becoming sticky.
   • 1/2 cup pecans, chopped
   • 1/2 cup pumpkin seeds, raw or toasted are fine
   • 1 teaspoon olive oil
   • 2 Tablespoons maple syrup
   • flake salt
6. Once done, pour onto a sheet of parchment paper and top with flake salt. Allow to cool. 

Assemble Salad

1. Rinse, drain and dry your radicchio - I like to spin dry in my salad spinner to ensure full dryness. 
2. Place your radicchio, arugula and asparagus pieces in a large bowl. 
3. Pour 1/2 your dressing and mix to coat. Add additional dressing and salt to taste.
4. Finally top with crumbled goat cheese, citrus segments and your candied nuts. Enjoy!