Frisée, Radicchio and Fennel Salad With Mustard Vinaigrette – Rusty Hinges Ranch

Ingredients

• 1 medium fennel bulb, stalks and fronds removed, base trimmed
• 4 cups radicchio, halved and thinly sliced crosswise
• 5 cups frisée, torn into 2" pieces
• ½ cup fresh mint leaves
• 3 Tbsp extra-virgin olive oil
• 3 Tbsp red wine vinegar
• 1 Tbsp finely chopped shallot
• 1 tsp coarse-grain Dijon mustard
• salt
• freshly ground black pepper
• ¼ cup pine nuts (optional)