Anticiplate

I saw this Giada de Laurentiis recipe on Food Network the other day. I had all of the ingredients on hand, so I decided to make it tonight.  Giada makes this red wine vinaigrette that is so tasty! She, of course, put that on this salad also.

Serves 2

Prep time: 10 minutes

Cook time: 20 minutes

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

2 slices pancetta (ask the deli to cut it thick and make sure you get meaty pieces)

1 clove garlic, minced

1 tbsp. brown sugar

1 tbsp. extra virgin olive oil

1/4 tsp. salt

1/8 tsp. black pepper

2 to 3 cups mixed salad greens

Red Wine Vinaigrette, recipe follows

Preheat oven to 400 degrees.  In a medium bowl, toss together fennel, pancetta, garlic, sugar, oil, salt, and pepper.  Place the ingredients on a baking sheets in a single layer. Cook until pancetta is crisp and brown and fennel is caramelized, about 20 minutes. Remove and let cool for 5 minutes.  

In a large bowl, toss salad greens, crumbled pancetta (break it with your hands after it is cool), and fennel.  Add dressing and toss to coat.  Serve immediately. 

Red Wine Vinaigrette:

2 tbsp. red wine vinegar

1 tbsp. lemon juice

1/2 tsp. honey

1/2 tsp. salt

1/8 tsp. black pepper

1/4 c. olive oil

Mix all ingredients except oil in a blender or food processor. Slowly add olive oil. Season to taste with salt and pepper.  Makes 1/2 cup. ( You will not use all of it for the salad).