1 cup fresh Baies d'Or cranberries
2 cups boiling water
2 fennel bulbs, finely sliced (set a few leaves aside for decoration)
2 finely sliced endives, in strips (set a few leaves aside for decoration)
1/4 cup pine nuts, sauté until golden brown in oil or butter, with salt and pepper to taste
Immerse fresh cranberries in boiling water. Once water reboils, strain, let cool in separate dish.
Place fennel and endives at center of plate, in filets. Sprinkle with pine nuts and cranberries, add dressing of your choice and decorate.
Suggested ingredients for dressing:
1/2 cup olive oil
3 teaspoons balsamic vinegar
3 teaspoons honey or sugar
Parsley, salt and pepper to taste.