1 tbsp. balsamic vinegar
1 tbsp. defatted reduced sodium chicken stock
2 tsp. olive oil, preferably extra virgin
1 tsp. Dijon mustard
Salt & freshly ground black pepper to taste
1 fennel bulb
1 head radicchio

In a small bowl, whisk together vinegar, chicken stock, olive oil, mustard, salt and pepper. (The dressing can be made ahead and stored, covered in the refrigerator for up to 2 days.)

Trim stalks, stems and tough outer layer from fennel. Cut in half lengthwise, cut out core and slice the fennel thinly. Place in a bowl and cover with cold water. Let soak for about 10 minutes. Drain and place in a salad bowl. Wash radicchio and cut into thin julienne strips. Add to the fennel. Drizzle the dressing over the salad and toss. Serves 6.