Holiday Salad with Fennel | Blue Flame Kitchen

Ingredients

• 1/2 cup dried cranberries
• 1/2 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 8 cups torn mixed greens
• 1 medium fennel bulb, trimmed and thinly sliced