HOLIDAY SALAD WITH FENNEL

Ingredients

• 1/2 cup dried cranberries
• 1/2 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 8 cups torn mixed greens
• 1 medium fennel bulb, trimmed and thinly sliced

Directions

1. Place cranberries in a bowl. Pour enough hot water over cranberries to cover. Let stand for 5 minutes; drain. Set 2 tbsp cranberries aside.
2. To prepare dressing, place remaining cranberries, oil, balsamic vinegar, white wine vinegar, mustard, sugar, salt and pepper in a blender; purée until smooth.
3. Transfer dressing to a bowl; stir in reserved cranberries.
4. Combine greens and fennel in a bowl. Add some of the dressing and toss to coat.
5. Serve immediately. Remaining dressing may be refrigerated for up to 2 days.