Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

Name: Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette
Yield: 4 servings
Ingredients: 1 1/4 cup pine nuts; 1 1 medium fennel bulb, stalks and fronds removed, and base trimmed; 1 6 ounces radicchio, halved and thinly sliced crosswise (4 cups); 1 6 ounces frisée, torn into 2-inch pieces (5 cups); 1 1/2 cup fresh mint leaves; 1 3 tablespoons extra-virgin olive oil; 1 3 tablespoons red wine vinegar; 1 1 tablespoon finely chopped shallot; 1 1 teaspoon coarse-grain Dijon mustard; 1 Salt; 1 Freshly ground black pepper; 1 A mandoline

From the kitchen of Carly

Bitter greens meet sweet fennel in this bright, crunchy salad that won't wilt on you. Toasted pine nuts add richness while a mustardy vinaigrette cuts through the radicchio's bite. Fresh mint keeps things lively. Simple, elegant, and actually satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup pine nuts
11 medium fennel bulb, stalks and fronds removed, and base trimmed
16 ounces radicchio, halved and thinly sliced crosswise (4 cups)
16 ounces frisée, torn into 2-inch pieces (5 cups)
11/2 cup fresh mint leaves
13 tablespoons extra-virgin olive oil
13 tablespoons red wine vinegar
11 tablespoon finely chopped shallot
11 teaspoon coarse-grain Dijon mustard
1Salt
1Freshly ground black pepper
1A mandoline

Instructions

Heat oven to 350°F with rack in middle.
Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.