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 fennel bulb by removing stalks and fronds; trim base. Half then thinly slice radicchio crosswise. Prepare frisee (lettuce) by hand tearing into 2 inch pieces. Finely chop shallot to equal 1 tbsp.
2. Heat oven to 350F with rack in middle.
3. Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
4. 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, frise, and mint.
5. Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
6. Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

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