Name: Caramelized Pancetta and Fennel Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: italian
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; 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

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
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.
In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.

Red Wine Vinaigrette:

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

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Caramelized Pancetta and Fennel Salad

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Red Wine Vinaigrette:

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