Fennel and Watercress Salad with Cranberries and Pecans

• 1 cup pecan halves
• 1/2 cup dried cranberries, chopped
• 1/4 cup red wine vinegar
• 1/4 cup balsamic vinegar
• 1 tablespoon minced garlic
• 1 1/4 teaspoons salt
• 1 cup extra-virgin olive oil
• 6 bunches watercress, large stems removed
• 3 fennel bulbstrimmed, cored and thinly sliced lengthwise
• 3 small heads radicchio, cored and torn into bite-size pieces

1. Preheat the oven to 400.
2. Spread the pecans on a baking sheet and toast in the oven for about 7 minutes, or until fragrant and lightly browned.
3. Set aside to cool.
4. In a bowl, combine the cranberries, vinegars, garlic, and salt.
5. Whisk in the olive oil.
6. Set the vinaigrette aside for at least 20 minutes.
7. In a very large salad bowl, toss the watercress with the fennel, radicchio and toasted pecans.
8. Stir the vinaigrette, pour it over the salad and toss well.
9. Serve at once.

pecan halves, cranberries, red wine vinegar, balsamic vinegar, garlic, salt, extravirgin olive oil, bunches, fennel bulbstrimmed, heads radicchio

Taken from www.foodandwine.com/recipes/fennel-and-watercress-salad-with-cranberries-and-pecans (may not work)