- 1/4 cup extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 tablespoon finely chopped shallot
- 1 teaspoon whole-grain Dijon mustard
- Kosher salt
- Feshly ground pepper
- 1 medium fennel bulb, trimmed and thinly sliced using a sharp chef's knife or a mandoline
- 6 ounces radicchio (preferably Treviso), trimmed, leaves separated and torn if large
- 1 small bunch chives, cut into 2-inch lengths
- 1/3 cup pomegranate seeds
- In a large serving bowl, whisk together oil, vinegar, shallot, and mustard. Season with salt and pepper. Add the fennel and radicchio; toss to combine with dressing. Let sit for 5 minutes to soften. Serve topped with chives and pomegranate seeds.