Directions:
- Preheat oven to 400 F.
- Line baking sheet with parchment paper.
- Cut the pancetta into halves or quarters.
- In a medium bowl, mix together the pancetta, fennel, garlic, brown sugar, 1Tbsp EVOO, 1/4 tsp salt, & 1/8 tsp pepper.
- Next, place ingredients on the baking sheet in a single layer.
- Cook in the oven until the pancetta is crisp and the fennel is caramelized, ~ 20 minutes.
- Remove from oven and let cool for ~ 5 minutes.
- Red Wine Vinaigrette:
- While the pancetta and fennel are in the oven, mix the vinegar, lemon juice, honey, salt and pepper in a blender. Then with the blender running, gradually add the 1/4 cup of EVOO. Season the vinaigrette with salt and pepper to taste.
- Toss the salad with the vinaigrette gentle, the place the pancetta/fennel mixture on top and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 652.71 Kcal (2733 kJ) | ||
| Calories from fat | 470.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.32g | 80% | |
|---|---|---|---|
| Cholesterol | 64.86mg | 22% | |
| Sodium | 2331.07mg | 97% | |
| Potassium | 680.34mg | 14% | |
| Total Carbs | 27.06g | 9% | |
| Sugars | 17.45g | 70% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 9.43g | 19% | |
| Vitamin C | 17.6mg | 29% | |
| Iron | 1.3mg | 7% | |
| Calcium | 137.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 204.58 Kcal (857 kJ) | ||
| Calories from fat | 147.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.4g | 80% | |
|---|---|---|---|
| Cholesterol | 20.33mg | 22% | |
| Sodium | 730.65mg | 97% | |
| Potassium | 213.24mg | 14% | |
| Total Carbs | 8.48g | 9% | |
| Sugars | 5.47g | 70% | |
| Dietary Fiber | 1.13g | 14% | |
| Protein | 2.96g | 19% | |
| Vitamin C | 5.5mg | 29% | |
| Iron | 0.4mg | 7% | |
| Calcium | 43.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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