1 fennel bulb
2 juicy oranges
1/3 cup dried cranberries
1/2 cup Parmesan
1.5 cups flat Italian parsley
1 teaspoon thyme
2 teaspoon olive oil
1 teaspoon balsamic vinegar
salt and pepper

First, soak the cranberries in warm water. Next, cut the fennel into thinly into strips and place in a separate bowl.

Cut the "zest" from one of the oranges (without the white "pith" which is bitter); combine this with the fennel.

Finely chop the parsley and thyme, then add to the mixture. Add the cranberries. Combine olive oil and balsamic vinegar. Sprinkle with Parmesan. Season to taste with salt and pepper.

Submitted by: Sarah Baube