In a large bowl add cold water and ice. Cut the radicchio into quarters and then cut off the core. Then cut into halves again.

Add the radicchio to the ice water, with your hands separate the leaves and then squeeze them a bit to help release the bitterness. Let it sit in the ice cold water that covers the lettuce all the way for at least 15 minutes.

Use either a salad spinner or a kitchen towel to dry the leaves fully. (Can be done ahead of time and stored after drying for up to 4-5 days in a ziplock bag.)

Add blood orange juice (or use orange juice) mustard, salt, honey and olive oil to a jar. Close the lid and shake well until combined.

Toss the salad with dressing, taste for seasoning, add any additional salt to taste. I like to massage the dressing into the leaves. Add the pears, blackberries, shaved manchego cheese, and lightly toss the salad, then add to a platter and serve.