Apple & Roasted Fennel Salad with Pancetta

Name: Apple & Roasted Fennel Salad with Pancetta
Prep time: 30 min
Total time: 30 min
Cuisine: European, Mediterranean
Ingredients: 1 large fennel bulb, stalks removed (reserve fronds), halved, cored and cut across the grain into ½-in slices; 1 (4 oz) pkg Daniele diced pancetta; 3 tbsp apple cider vinegar; 1 tsp Dijon mustard; 1 tsp honey; ¼ c extra virgin olive oil; Freshly ground pepper; 2 c arugula; 1 ½ Envy Apples, cored and very thinly sliced; ¼ c The Fresh Market roasted, salted almonds, finely chopped; ¼ c The Fresh Market blue cheese crumbles

2 steps

Prep:30min

Updated at: Mon, 01 Jan 2024 17:03:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories245.4 kcal (12%)

Total Fat20.4 g (29%)

Carbs10.9 g (4%)

Sugars7 g (8%)

Protein6.6 g (13%)

Sodium459.8 mg (23%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

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 ozdiced 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.