Frise, Radicchio, and Fennel Salad with Mustard Vinaigrette

Ingredients

• Lettuce

  Green leaf, raw

  5 cup shredded or 180g

• Spearmint

  Fresh

  ½ cup or 46g

• Pepper

  Spices, black

  1 dash or 0.1g

• Radicchio

  Raw

  4 ¼ cup, shredded or 170g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Red wine vinegar

  3 tbsp or 45g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Salt

  Table

  1 dash or 0.4g

• Shallots

  Raw

  1 tbsp chopped or 10g

Directions

1. Prepare the fennel bulb by removing the stalks and fronds, and trimming the base. Thinly slice the radicchio crosswise and tear the frisée into 2-inch pieces. Finely chop the shallot to measure 1 tablespoon.
2. Preheat the oven to 350°F with the rack in the middle position.
3. Spread the pine nuts on a small baking sheet and bake until pale golden, about 8 minutes. Let them cool.
4. Using a mandoline, thinly slice the fennel bulb crosswise into a large bowl, stopping about halfway up the bulb. Reserve the remaining bulb for another use. Toss the fennel with radicchio, frisée, and mint.
5. In a small bowl, whisk together the olive oil, red wine vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper.
6. Toss the salad well with the vinaigrette and pine nuts. Season to taste with additional salt and pepper, if necessary.