Fennel and Watercress Salad recipe

20 servings

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

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.