Categories: not tried, salad, sidedishes, vegetables

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

Directions

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. Red Wine Vinaigrette:

5. 2 tablespoon red wine vinegar

6. 1 tablespoon lemon juice

7. 1/2 teaspoon honey

8. 1/2 teaspoon salt

9. 1/8 teaspoon freshly ground black pepper

10. 1/4 cup extra-virgin olive oil

11. 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.

12. Yield: scant 1/2 cup

13. Prep Time: 5 minutes

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