A boldly flavored salad that goes well as a start to a rich meal. I dress the salad with this orange gastrique, though I tend to add a little extra vinegar as the radicchio can stand up to it. The amounts of the ingredients are approximate, and you can play with the ratios.
1 C dried cranberries
1 C walnuts, toasted
1 bunch of watercress, de-stemmed
1 bulb of fennel, thinly shaved
1 head of radicchio, torn
Mix everything, then dress with the gastrique right before serving.
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