|1||blood orange (divided)|
|2 tbsp||olive oil|
|1 tbsp||white vinegar|
|120 g||cooked pearl barley or farro|
Segment half of the orange, set aside. Juice the other half. Mix together honey, olive oil, and blood orange juice until combined. Set aside. Toast pistachios in a small frying pan until fragrant. Roughly chop. Slice radicchio into bite-size pieces.
Bring a medium pot of water to a simmer. Add salt and white vinegar. Use wooden spoon to create a whirlpool, then slowly add egg. Let cook until egg white is set, approx. 3 min.
Arrange pearl barley and radicchio in a serving bowl. Top with blood orange slices, toasted pistachios, ricotta, and poached egg. Drizzle everything with vinaigrette. Add salt and pepper to taste. Enjoy!