Place the quarters of radicchio in a bowl and drizzle with 1 tbsp olive oil. Toss to ensure that they are well coated and then place them onto a grill pan on medium heat for 5 minutes, flipping half way through cooking to ensure they have nice grill marks on all sides. Once cooked roughly shred.
In a bowl whisk together all of the ingredients for the dressing and then set aside.
In a bowl start with a base of lettuce and then top with the shredded radicchio, pecans, orange pieces and diced shallots. Toss with the dressing right before serving.