Citrus Salad with Olives & Radicchio

Combine onion, vinegar and sugar in a small saucepan. Bring to a boil; cook, stirring occasionally, for 2 minutes. Strain through a fine-mesh sieve, reserving 6 tablespoons of the cooking liquid in a large bowl. (Discard the rest.) Set the onion and liquid aside separately to cool.

Meanwhile, slice off an end of each orange and grapefruit so they stand upright. In careful sculpting slices, cut off the remaining peel and white pith. Slice the fruit into 1/4-inch-thick rounds. Remove any seeds. Set the rounds aside.

To make the dressing, add garlic and salt to the reserved onion-cooking liquid. Whisk in oil until well combined. Reserve 2 tablespoons of the dressing in a small bowl.

Add escarole, radicchio and parsley to the dressing in the large bowl; toss well to coat. Arrange the greens on a large serving platter. Top with the citrus rounds, the reserved onion, cheese and olives. Drizzle the reserved dressing over the top

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