- 1/4 cup whole berry cranberry sauce
- 2 tablespoons aged balsamic vinegar
- 1/4 cup extra virgin olive oil (EVOO)
- Salt and freshly ground black pepper
- 1 bulb fennel, thinly sliced by hand or with mandoline
- 1 small red onion, thinly sliced by hand or with mandoline
- 1 large or 2 small hearts of romaine, chopped
In a medium size bowl, combine the cranberry sauce and vinegar, whisk in the EVOO and season with salt and pepper. Add the fennel, onion and romaine and toss to coat.