Fennel, Carrot And Cranberry Salad - cooking recipe

Ingredients

1/4 c. red wine vinegar
2 Tbsp. honey
2 Tbsp. olive oil
1 head fennel, cored and grated or cut into fine julienne
2 carrots, peeled and grated or cut into fine julienne
1/4 c. dried cranberries or dried cherries or raisins
coarse grain salt
cracked black pepper

Preparation

In a small bowl, whisk together red wine, honey and olive oil. Place fennel, carrots and cranberries in a medium bowl and toss with half of the dressing.
Let stand refrigerated for 4 hours. Drain fennel just before serving and discard all the liquid.
Pour rest of the dressing over the salad.
Season to taste and serve. Serves 4.