In a jar, place 2 tbs olive oil, 2 tbs walnut oil*, 2 tbs balsamic vinegar, 2 tbs pomegranate molasses, 1 garlic clove, mashed with ¼ tsp salt in a mortar and pestle. Shake well.

Shred a head of radicchio and place in a salad bowl. Drizzle with the salad dressing to taste, 

Toss, and then sprinkle toasted chopped walnuts to serve.

*Or swap some of the balsamic vinegar with 1 tbs walnut vinegar and increase the amount of oil.