Ingredients

• 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

Instructions

1. 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.