Ingredients

• 1/4 cup pine nuts
• 1 medium fennel bulb, stalks and fronds removed, and base trimmed
• 6 ounces radicchio, halved and thinly sliced crosswise (4 cups)
• 6 ounces frisée, torn into 2-inch pieces (5 cups)
• 1/2 cup fresh mint leaves
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon finely chopped shallot
• 1 teaspoon coarse-grain Dijon mustard
• Salt
• Freshly ground black pepper
• Special equipment: A mandoline

Instructions

1. Heat oven to 350°F with rack in middle.
2. Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
3. Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
4. Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
5. Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.