Ingredients
2 tablespoons unseasoned rice vinegar
1 teaspoon Dijon mustard
Pinch of sugar
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
8 cups mixed chicories, such as radicchio rosso di Treviso, radicchio Castelfranco, and red and white endives
1/4 cup pomegranate arils, for serving (optional)
Preparation
In a large bowl, whisk together vinegar, mustard, and sugar; season with salt and pepper. Slowly add oil, whisking until fully blended. Add chicories and toss to combine; season. Serve, sprinkled with pomegranate arils.
