3 T. Balsamic Vinegar

1 T. Rich Raspberry or Black Raspberry Vinegar

1 tsp. Dijon Mustard

1/3 C. EVOO

3 bunches Watercress, thick stems discarded

1 large Red Onion, thinly sliced and separated into rings

1 pint fresh Raspberries

1 T. minced Fennel Fronds

Salt and Pepper

 

In large salad bowl combine vinegars with mustard.  Gradually add olive oil, whisking vigorously to make a thick emulsion.  Add watercress, onion rings and raspberries.  Season with fennel, salt and pepper.  Toss gently and serve on chilled plates.