Caramelized Pancetta and Fennel Salad

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Love this, our new favorite

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This is my family's favorite salad. We eat it several times a year. Don't change any ingredients and make it exactly like it says!! You will not be disappointed. Enjoy!!

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wonderful, didn't have pancetta so used bacon.

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Wonderful salad and dressing. You must use pancetta as opposed to prosciutto. Night and day. It is what makes this salad special. The pancetta provides the flavor to the greens and the fennel while the prosciuto is too dry. If available, buy thick pancetta. Don't change any of the ingrediants in this recipe. It is truely amazing.

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Absolutely delightful! The Vinaigrette: is delicious. Keep the pancetta andfFennel pretty thin in order to crisp up and carmelize properly. This deserves to be served as a first course to be savored on its own.

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Wow! My husband said that this was probably the best salad he has had in years (sniff, I guess all my normal salads are sub par! I used about three slices of prosciutto cut into inch sized pieces. I also cut the fennel thinner into about 1 cm thick crescents. The fennel is so sweet when it is roasted any one, even picky eaters would eat this! Also the vinaigrette is delicious!!!

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Excellent salad! I wasn't able to get pancetta, so I used oven crisped proscuitto instead. I sliced the fennel thinner, roasted it as directed, and tossed in the torn proscuitto with the warm fennel. As this was for a large group, I prepared the fennel/proscuitto mixture early in the day, refrigerated it, then microwaved it long enough to take the chill off. Tossed the spring mix with the dressing and topped it wit the fennel/proscuitto mixture and drizzled a bit more dressing over the top. Not a lettuce leaf left.

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So delicious! My only note is that the dressing was a little heavy - I would probably use a little less in the future. The Pancetta and fennel were awesome though.

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Omg! Absolutely amazing!! I used thick diced pieces of prosciutto since I didn't have pancetta on hand.. Still came out great. Hubby and I both fell in love. My only modifications was I let it cook a little longer at 425 and I used less olive oil in the dressing. Wonderful dish!

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Love it! It's a crowd pleaser.