Salad with Fennel and Raspberry Viniagrette

I have patiently watched the beautiful fennel grow in the garden  It is a bulb rich with the flavor of spicy licorice, produces stunning fronds for garnishes or fresh additions to dressings, sauces and more, and then later in the season the seeds can be dried to use in pasta sauce and sausage.  This salad with delicate garden greens, thin sliced fennel, spiced pecans, dried cranberries and juicy sliced clementines is delicious.  However, it is the dressing that makes it.  When you realize how simple this tasty raspberry vinaigrette is to make you will never waste money on bottled dressing again.  Substitute strawberries or blueberries for the raspberries for a different spin.  Really easy, only balsamic, olive oil and fresh fruit!

Salad with Fennel and Raspberry Vinaigrette
printable recipe

1 c. fresh raspberries
1/3 c. balsamic vinegar
2/3 c. extra virgin olive oil
10 c. fresh greens
1 fennel bulb, sliced thin
1 c. dried cranberries
4 clementines, peeled and sliced
1 c. spiced pecans

In a small bowl combine the oil, vinegar and fresh berries.  Combine until smooth with an immersion blender.  Or, place ingredients and mix in a blender.

Gently toss the greens, fennel and cranberries.  Add the oranges.  Just before serving add the pecans and toss with just enough vinaigrette to lightly coat the greens.  Store remaining dressing in a sealed container in the refrigerator.