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Ingredients for 8 servings

1/2 cup extra-virgin olive oil

3 tablespoons champagne vinegar

Gray salt and freshly ground black pepper

2 to 3 medium heads raddichio

1 bunch watercress, trimmed of large stems

1 large head cabbage, shredded

2 to 3 romaine lettuce hearts

2 teaspoons fennel seeds

3 tablespoons honey

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