Fennel and Cranberry Salad recipe | PCC Community Markets

Ingredients

• 2/3 cup roughly chopped fresh cranberries
• 1 tablespoon brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 1 small shallot, finely minced
• 1/4 cup olive oil
• 2 tablespoons chopped fresh parsley
• Salt and pepper, to taste
• 1 bulb fennel, cored and thinly sliced (save some of the fronds for garnish)
• 1 pear, cored and thinly sliced
• 1 orange, peeled and segmented
• 3 cups arugula or baby spinach
• 1/4 cup toasted pecan halves
• 1/4 cup crumbled blue cheese (optional)