Lunch: Radicchio, Shaved Fennel, and Pomegranate Salad
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
Instructions
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.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
