Apple Chicory Salad with Fennel, Walnuts, and Grana

minced shallot

fine sea salt

apple cider vinegar

extra virgin olive oil (more to taste)

chicory leaves (a mix of endive, radicchio, and Treviso), in large pieces

medium apple, cut off the core and thinly sliced

medium watermelon radish, peeled if skin is tough, halved and thinly sliced

small fennel bulb, thinly sliced

grana, shaved (or other crumbly aged cheese such as parmesan, manchego, gruyere, or asiago)

walnuts, toasted and coarsely chopped or broken up

arils from half a large pomegranate (optional)

flaky salt such as Maldon

ground black pepper