Caramelized Pancetta and Fennel Salad with Blood Orange Vinaigrette

Caramelized Pancetta and Fennel Salad with Blood Orange Vinaigrette

By Donna Parang

Serves: 4 servings


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

-5 slices pancetta

-2 cloves garlic, minced

- 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

-Blood Orange Vinaigrette, recipe follows


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 Blood Orange Vinaigrette and serve immediately.

Blood Orange Vinaigrette

Yield: ½ cup

2 tablespoons blood orange juice

1 tablespoon white wine vinegar

1/2 teaspoon Dijon mustard

1 teaspoon honey

Salt and pepper to taste

¼ cup extra-virgin olive oil

Whisk together first 5 ingredients. Slowly drizzle olive oil into other ingredients while whisking until emulsified.


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