Ingredients½ cup chopped dried cranberries ¼ cup red wine vinegar ¼ cup balsamic vinegar 1 tablespoon minced garlic 1 ¼ teaspoons salt 1 cup extra virgin olive oil 6 bunches watercress – rinsed, dried and trimmed 3 bulbs fennel – trimmed, cored and thinly sliced 3 small heads radicchio, cored and chopped 1 cup pecan halves, toasted
In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.
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