Baby Greens with Fennel

• 3/4 c. dried cranberries
• 3/4 c. Extra virgin olive oil
• 13 c. balsamic vinegar
• 13 c. white wine vinegar
• 3 tbsp. Dijon mustard
• 1 tsp. salt
• 1 tsp. coarsely ground black pepper
• 1 lb. mixed baby greens
• 2 medium fennel bulbs

1. In small bowl, place cranberries with enough very hot water just to cover, let stand 5 minutes to soften cranberries.
2. Drain.
3. Prepare cranberry vinaigrette: In blender, combine olive oil, balsamic vinegar, white wine vinegar, mustard, salt, pepper, and 1/4 cup cranberries, and blend until smooth.
4. Makes about 1 3/4 cups.
5. To serve, in large salad bowl, toss baby greens, fennel, and remaining cranberries with 1/2 cup vinaigrette until well coated.
6. (Cover and refrigerate remaining vinaigrette up to 3 days.
7. )Each serving of salad with dressing: About 85 calories, 2 g protein, 11 g carbohydrate, 4 g total fat (1 g saturated), 1 g fiber, 0 mg cholesterol, 115 mg sodium.Each tablespoon dressing: About 60 calories, 0 g protein, 2 g carbohydrate, 6 g total fat (1 g saturated), 0 g fiber, 0 mg cholesterol, 115 mg sodium.

cranberries, extra virgin olive oil, balsamic vinegar, white wine vinegar, mustard, salt, ground black pepper, mixed baby greens, fennel bulbs

Taken from www.delish.com/recipefinder/baby-greens-fennel-2963 (may not work)