Categories: Salad
Ingredients
- 1 bulb fennel, halved and cut into 1/2-inch wedges
- 5 slices pancetta
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 5 ounces (about 6 to 7 cups) mixed salad greens
- Red Wine Vinaigrette, recipe follows
- Red Wine Vinaigrette:
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
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In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
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In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
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Red Wine Vinaigrette:
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Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.