Preheat the oven to 350 degrees F.
In a large saute pan, heat the olive oil over medium-high heat and saute the chopped bacon until crispy. Drain the bacon pieces on a paper towel.
Place the pine nuts on a baking sheet and toast in the oven until lightly golden, about 6 minutes.
In a large bowl, lightly whisk together the mascarpone cheese, creme fraiche, orange zest and juice, and lemon zest and juice. Season the mixture with salt, and pepper, to taste.*
Add the fennel, green apple, celery, and green grapes to the dressing. Toss to evenly coat with the dressing. Season the fennel salad with salt, to taste.
Place the fennel salad in a serving bowl and top with the pine nuts and bacon.
*This will be your dressing.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Aria Kagan