- 1/4 cup whole berry cranberry sauce
- 2 tablespoons aged balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 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 bowl, combine cranberry sauce and vinegar, whisk in olive oil and season with salt and pepper. Add the fennel, onion and romaine, and toss to coat.