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
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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)
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