Ingredients
1/2 cup chopped dried cranberries
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon minced garlic
1 1/4 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
Directions
=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.
