Caramelized Pancetta and Fennel Salad

  

We spent yesterday doing all the things we love. We strolled around the market, had a yummy lunch, went to see a movie, ate ice cream in the middle of the afternoon, browsed bookshops and bought books, ate a delicious dinner and came home and collapsed on the sofa. 

Mental note: We need to do this more often.

Caramelized Pancetta and Fennel Salad

slightly from Food Network

Serves 4

For the Salad:
1 bulb fennel, halved and cored and cut into 5mm slices
100g pancetta cut into small dice
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
1/2 head of frisee

For the Red Wine Vinaigrette:
1 tablespoon red wine vinegar
1/2 tablespoon lemon juice
1/4 teaspoon honey
1/4 teaspoon salt
A pinch freshly ground black pepper
2 tablespoons extra-virgin olive oil

Make the Salad:
Preheat the oven to 200 degrees C. Line a baking sheet with baking 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 frisee, pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.


Make the Vinaigrette: 
Mix all the ingredients together in a small bowl until emulsified.