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

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