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Fennel and Radicchio Salad with Olive Vinaigrette

['2 teaspoons Dijon mustard', '2 teaspoons lemon juice', '3 tablespoons extra-virgin olive oil', '1/4 cup chopped pitted Kalamata olives', '1 medium fennel bulb (3/4 pound)', '4 ounces radicchio or Treviso, leaves torn into smaller pieces', '1/4 cup basil leaves, torn if large', '1 tablespoon chopped chives (optional)', 'Mandoline or other adjustable blade slicer']

Whisk together, mustard, lemon juice, oil, and 1/8 teaspoon pepper in a large bowl until well blended. Stir in olives.
Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.
Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.

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