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Preheat the oven to 325℉. Place the walnuts on a small baking sheet and toast in the oven for 10 to 12 minutes. Remove from the oven and set aside to cool.
While the walnuts are toasting, segment the oranges. Reserve the membranes from the segmented oranges, then squeeze any remaining juice into a small jar or measuring cup. You should be able to get about 2 tablespoons of juice. This is the juice that will be used in the dressing.
To the blood orange juice, add the red wine vinegar, olive oil, minced shallot, maple syrup, and Dijon mustard. Season with sea salt and fresh black pepper, then whisk until fully combined.
Wash and dry the radicchio, then tear the leaves into a large salad bowl. Roughly chop the toasted walnuts and add to the salad bowl along with the blood orange segments and shaved parmesan cheese. I like to reserve a small amount of the walnuts, cheese, and oranges to add on top of the salad after it's been tossed.
Dress the salad with the blood orange vinagrette, then toss well until everything is mixed and evenly coated in the dressing. Sprinkle the reserved topping on and serve. The salad is best enjoyed immediately but will keep in the fridge for up to two days.