• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsNatrium, Manganese, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bulb fennel, halved and cut into 1/2-inch wedges

  2. 5 slices pancetta

  3. 2 cloves garlic, minced

  4. 2 tablespoons brown sugar

  5. 1 tablespoon extra-virgin olive oil

  6. 1/4 teaspoon salt

  7. 5 ounces (about 6 to 7 cups) mixed salad greens

  8. Red Wine Vinaigrette, recipe follows

  9. 2 tablespoon red wine vinegar

  10. 1 tablespoon lemon juice

  11. 1/2 teaspoon honey

  12. 1/2 teaspoon salt

  13. 1/8 teaspoon freshly ground black pepper

  14. 1/4 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. 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.

  3. In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.

  4. 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.

  5. Yield: scant 1/2 cup Prep Time: 5 minutes


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