Caramelized Fennel Salad

Directions :

1. For the vinaigrette:

2. In a small bowl, whisk together the 2 tablespoons red wine vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1 clove garlic, ½ teaspoon coarse kosher salt and ¼ teaspoon freshly ground black pepper.

3. Whisk in the ¼ cup extra-virgin olive oil until emulsified. Set aside until ready to use, giving it one more good whisk before drizzling.

4. For the salad:

5. Trim the 3 whole fennel bulbs by slicing off the root and top of the stalk, reserving the fronds for garnish. Slice each bulb into ½-inch-thick slices. Set aside.

6. Line a plate with paper towels and set aside. Heat a large skillet over medium heat. Add the 5 thick slices pancetta and sear until golden brown. Using a slotted spoon, transfer the pancetta to the plate.

7. In the same skillet, add 1 tablespoon of the butter and 1 tablespoon of the olive oil, then enough fennel slices to cover the bottom of the pan. This should be approximately one-third of the slices. Sprinkle the fennel with a few teaspoons of the sugar and coarse kosher salt. Cook until the fennel is golden brown on the bottom, then flip and repeat on the other side. Transfer to a bowl and repeat with the next 2 batches.

8. On 2 or 4 plates, evenly divide the 2 cups mixed greens, minced 1 shallot, pancetta, fennel, crumbled 4 ounces herbed goat cheese and 2 tablespoons pine nuts. Drizzle liberally with the prepared vinaigrette, then top with fresh lemon zest and a spritz of fresh lemon juice. Serve with a slice of pita bread and a sprinkle of flaky sea salt.

9. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.