Radicchio, Shaved Fennel, and Pomegranate Salad
['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', '"1 medium fennel bulb, trimmed and thinly sliced using a sharp chefs knife or a mandoline", 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.
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