Frisée, Radicchio, and Fennel Salad With Mustard Vinaigrette

salad mustard side no-cook easter vegetarian quick & easy pine nut fennel healthy vegan lettuce radicchio gourmet sugar conscious pescatarian paleo dairy free wheat/gluten-free peanut free soy free no sugar added kosher

Gina Marie Miraglia Eriquez

Serves 8

Source

Ingredients

¼ cup pine nuts

1 medium fennel bulb, stalks and fronds removed, and base trimmed

6 ounces radicchio, halved and thinly sliced crosswise (4 cups)

6 ounces frisée, torn into 2-inch pieces (5 cups)

½ cup fresh mint leaves

3 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon finely chopped shallot

1 teaspoon coarse-grain Dijon mustard

Salt

Freshly ground black pepper

A mandoline

Method

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 ¼ 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.