This Caramelized Fennel Salad transforms fennel into the star of your table! Caramelizing the fennel brings out its natural sweetness, making it the perfect match for tangy goat cheese and salty pancetta, all arranged on a bed of bright greens.

Ingredients

• 2 tablespoons red wine vinegar
• 1 teaspoon honey
• 1 teaspoon dijon mustard
• 1 clove garlic , grated
• ½ teaspoon coarse kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 3 whole fennel bulbs
• 5 thick slices pancetta , diced
• 3 tablespoons unsalted butter , divided
• 3 tablespoons extra-virgin olive oil , divided
• 2 tablespoons sugar
• ½ tablespoon coarse kosher salt
• 2 cups mixed greens
• 1 shallot , thinly sliced into rings
• 4 ounces herbed goat cheese , crumbled
• 2 tablespoons pine nuts , toasted
• 1 lemon
• 4 slices pita bread
• 1 teaspoon flaky sea salt

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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