Fennel and Red Onion Salad with Cran-Balsamic Dressing

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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