Ingredients 1 cup pecan halves 1/2 cup dried cranberries, chopped 1/4 cup red wine vinegar 1/4 cup balsamic vinegar 1 tablespoon minced garlic 1 1/4 teaspoons salt 1 cup extra-virgin olive oil 6 bunches watercress, large stems removed 3 fennel bulbstrimmed, cored and thinly sliced lengthwise 3 small heads radicchio, cored and torn into bite-size pieces Instructions Preheat the oven to 400°. Spread the pecans on a baking sheet and toast in the oven for about 7 minutes, or until fragrant and lightly browned. Set aside to cool. In a bowl, combine the cranberries, vinegars, garlic, and salt. Whisk in the olive oil. Set the vinaigrette aside for at least 20 minutes. In a very large salad bowl, toss the watercress with the fennel, radicchio and toasted pecans. Stir the vinaigrette, pour it over the salad and toss well. Serve at once.