Ingredients

• 2 teaspoons fennel seeds
• 3 tablespoons honey
• 3 tablespoons cider vinegar
• Gray salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 2 to 3 romaine lettuce hearts, torn
• 2 to 3 medium heads radicchio, torn
• 1 large head cabbage, shredded
• 1 bunch watercress, trimmed of large stems

Instructions

1. Prepare the dressing by placing the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds with the edge or a pan, in a mortar and pestle, or seal in a plastic bag and roll with a rolling pin.
2. In a saucepan, place the honey, cider vinegar, salt and pepper, and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season, to taste.
3. Place the romaine, radicchio, cabbage, and watercress in a large serving bowl. Add warm dressing and toss well. Serve immediately.