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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.
Place the romaine, radicchio, cabbage, and watercress in a large serving bowl. Add warm dressing and toss well. Serve immediately.
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Boston Bibb Salad with Roasted Acorn Squash, Georgia Pecans, Blue Cheese and Warm Bacon-Brown Sugar Vinaigrette
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