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Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

['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', 'A mandoline']

Heat oven to 350°F with rack in middle.
Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
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.
Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

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