Roasted Fennel and Pancetta Salad

Ingredients

Salad

  • 1 fennel bulb and fronds, coarsely chopped
  • 8 or so slices of pancetta
  • 1 avocado, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 1 bag baby spinach or spring mix greens
  • 1/4 cup walnuts or pecans
  • 1/4 cup gorgonzola cheese crumbles

Dressing:

  • 1/2 avocado
  • 1/4 cup buttermilk
  • 1 tablespoon champagne vinegar
  • 1 small shallot
  • 1 1/2 teaspoons minced parsley
  • 1 garlic clove
  • 1/4 cup olive oil

Directions

  1. Heat oven to 400 degrees.
  2. Line a baking sheet with foil, toss the fennel and pancetta with olive oil and spread evenly over baking sheet. Crumble brown sugar over fennel and pancetta and roast for about 20-30 minutes.
  3. Make the Dressing: combine avocado, vinegar, shallot, parsley and garlic in a blender and process until smooth. Drizzle olive oil in and process until smooth.
  4. Toss all ingredients in dressing and serve.

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