Radicchio Slaw

• 2 teaspoons fennel seeds
• 3 tablespoons honey
• 3 tablespoons cider vinegar
• Gray salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 2 to 3 romaine lettuce hearts, torn
• 2 to 3 medium heads radicchio, torn
• 1 large head cabbage, shredded
• 1 bunch watercress, trimmed of large stems

1. Prepare the dressing by placing the fennel seeds in a small saute pan over low heat.
2. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned.
3. Crush the toasted seeds with the edge or a pan, in a mortar and pestle, or seal in a plastic bag and roll with a rolling pin.
4. In a saucepan, place the honey, cider vinegar, salt and pepper, and toasted fennel seeds.
5. Bring to a boil, stirring well.
6. Remove from heat.
7. Whisk in olive oil and season, to taste.
8. Place the romaine, radicchio, cabbage, and watercress in a large serving bowl.
9. Add warm dressing and toss well.
10. Serve immediately.

fennel seeds, honey, cider vinegar, salt, extravirgin olive oil, romaine lettuce hearts, heads radicchio, head cabbage, stems

Taken from www.foodnetwork.com/recipes/michael-chiarello/radicchio-slaw-recipe2.html (may not work)