Fennel and Red Onion Salad with Cran-Balsamic Dressing

Ingredients

• 2 tablespoons aged balsamic vinegar 
• 1  bulb fennel with mandoline thinly sliced
• 2 small hearts of romaine chopped
• 0.3 cup olive oil extra-virgin
• 1 small onion red with mandoline thinly sliced
• 4 servings salt and pepper black freshly ground
• 0.3 cup berry cranberry sauce whole

Equipment

• bowl
• whisk

Directions

1. In a medium bowl, combine cranberry sauce and vinegar, whisk in olive oil and season with salt and pepper.
2. Add the fennel, onion and romaine, and toss to coat.