© John Kernick
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

To highlight cranberries in season, Food & Wine’s Kay Chun uses them in a clever (and very delicious) salad dressing, along with honey, chopped marcona almonds and grapefruit juice. It’s delightful on avocado and fennel but could also be used on sturdy greens like chicory and frisée. Slideshow: More Cranberry Recipes

How to Make It

Step

In a large bowl, mix the cranberries with the honey. Stir in the almonds, grapefruit juice and canola oil and season with salt and pepper. Arrange the fennel and avocado on a platter, spoon on the dressing and serve.

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