Radicchio, Shaved Fennel, and Pomegranate Salad

Ingredients

1/4 cup extra-virgin olive oil2 tablespoons red-wine vinegar1 tablespoon finely chopped shallot1 teaspoon whole-grain Dijon mustardKosher saltFeshly ground pepper1 medium fennel bulb, trimmed and thinly sliced using a sharp chef's knife or a mandoline6 ounces radicchio (preferably Treviso), trimmed, leaves separated and torn if large1 small bunch chives, cut into 2-inch lengths1/3 cup pomegranate seeds

Method