- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped pitted Kalamata olives
- 1 medium fennel bulb (3/4 pound)
- 4 ounces radicchio or Treviso, leaves torn into smaller pieces
- 1/4 cup basil leaves, torn if large
- 1 tablespoon chopped chives (optional)
- Special equipment: Mandoline or other adjustable blade slicer
- Whisk together, mustard, lemon juice, oil, and 1/8 teaspoon pepper in a large bowl until well blended. Stir in olives.
- Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.
- Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.