Frisée, Radicchio and Fennel Salad With Mustard Vinaigrette

Ingredients:

• 1 medium fennel bulb, stalks and fronds removed, base trimmed
• 4 cups radicchio, halved and thinly sliced crosswise
• 5 cups frisée, torn into 2" pieces
• ½ cup fresh mint leaves
• 3 Tbsp extra-virgin olive oil
• 3 Tbsp red wine vinegar
• 1 Tbsp finely chopped shallot
• 1 tsp coarse-grain Dijon mustard
• salt
• freshly ground black pepper
• ¼ cup pine nuts (optional)

Instructions:

• Heat oven to 350°F with rack in middle.
• If using pine nuts, spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
• Thinly slice fennel bulb crosswise beginning at base and stopping halfway up bulb (a mandoline works great for this!) into a large bowl. Reserve remaining bulb for another use. Toss fennel with radicchio, frisée, and mint.
• Whisk together oil, vinegar, shallot, Dijon mustard, and ¼ tsp each of salt and pepper in a small bowl.
• Toss salad well with vinaigrette and pine nuts (optional). Season to taste, if necessary, with salt and pepper.