Salad with Fennel, Dried Cranberries, Walnuts, and Roquefort

I made this salad for an Easter brunch we went to and it was really good. Can also use dried cherries.

(Adapted from Cooks Illustrated)

• 2 teaspoons honey
• 3 tablespoons red wine vinegar
• 1/2 cup dried cranberries
• 3 tablespoons olive oil
• Salt & pepper
• 1 small bulb fennel, trimmed of stalks and sliced very thin (about 1 1/2 cups), fronds chopped coarse (about 1/4 cup)
• 1 small head red leaf lettuce (or green), washed, dried, and torn into bite-sized pieces (7 cups)
• 1 small head radicchio, quartered, cored, and cut crosswise into 1/2-inch-wide strips (about 3 cups)
• 1/2 cup chopped walnuts (I substituted pistachios), toasted 
• 6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)

1. Whisk honey & vinegar in medium microwave-safe bowl; stir in cranberries. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until cranberries are plump, about 1 minute. Whisk in oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; while mixture is still warm, add sliced fennel bulb and toss to combine. Let cool to room temperature.
2. Toss lettuce, radicchio, fennel fronds, and dried cranberry/fennel mixture in a large bowl; adjust seasonings with salt and pepper. Top with nuts and cheese. Serve immediately.