Name: Radicchio, Shaved Fennel, and Pomegranate Salad
Cook time: 15 minutes
Total time: 15 minutes
Yield: Makes 6 to 8 servings
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

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Radicchio, Shaved Fennel, and Pomegranate SaladDiana Yen, food and prop styling by Diana Yen

Recipe notes

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