Ingredients

• 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

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Instructions

1. 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.