Chef Donna shows us a healthy and tasty salad for the winter season.
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.