Active Time

　　15 minutes

　　Total Time

　　15 minutes

Ingredients

For the dressing:

　　2 tablespoons red-wine vinegar

　　1 tablespoon finely chopped shallot

　　1 teaspoon whole-grain Dijon mustard

　　Kosher salt

　　Feshly ground pepper

For the salad:

　　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

　　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.