By Elizabeth Wittemann
Apple & Roasted Fennel Salad with Pancetta
2 steps
Prep:30min
Updated at: Mon, 01 Jan 2024 17:03:07 GMT
Nutrition balance score
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Ingredients
6 servings
1fennel bulb
large, stalks removed, reserve fronds, halved, cored and cut across the grain into 1/2-in slices
1 x 4 ozDaniele diced pancetta
pkg
3 Tbspapple cider vinegar
1 tspdijon mustard
1 tsphoney
0.25 Cextra virgin olive oil
freshly ground pepper
2 carugula
1.5Envy Apples
cored and very thinly sliced
¼ croasted salted almonds
finely chopped
¼ cblue cheese crumbles
Instructions
Step 1
Preheat oven to 400°F. Place fennel and pancetta on a sheet pan and roast for 10 minutes. Remove from oven and toss to coat fennel in rendered pancetta fat. Return to oven and cook for 10 minutes more. Remove from oven and set aside.
Step 2
Whisk together vinegar, mustard and honey in a small bowl. Slowly add olive oil, whisking constantly. Season with pepper to taste. Combine arugula, apples, fennel and pancetta in a large bowl. Drizzle with half the vinaigrette and toss gently to coat. Arrange on a large platter, topped with reserved fennel fonds, almonds and blue cheese. Serve immediately with additional vinaigrette on the side.
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