Frisée, Radicchio, And Fennel Salad With Mustard Vinaigrette

• 1/4 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 frisee, torn into 2-inch pieces (5 cups)
• 1/2 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

1. Heat oven to 350u0b0F with rack in middle.
2. Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
3. 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, frisee, and mint.
4. Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
5. Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

pine nuts, fennel bulb, radicchio, mint leaves, extravirgin olive oil, red wine vinegar, shallot, coarsegrain, salt, freshly ground black pepper, mandoline

Taken from www.epicurious.com/recipes/food/views/frisee-radicchio-and-fennel-salad-with-mustard-vinaigrette-395392 (may not work)