Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
INGREDIENTS
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VINAIGRETTE
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1/4cup red wine vinegar
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2tablespoons extra-virgin olive oil
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1tablespoon Dijon mustard
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1tablespoon minced shallot
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1teaspoon minced fresh thyme
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1/4teaspoon Salt
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1/4teaspoon pepper
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SALAD
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3ounces pancetta, cut into 1/4-inch pieces
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1 small fennel bulb (8 ounces), stalks discarded, bulb halved, cored, and sliced thin
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1cup walnuts, chopped coarse
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12ounces (10–12 cups) bitter greens, such as escarole, chicory, and/or frisée, torn into bite-size pieces
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Salt and pepper
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1 Fuji apples, cored, halved, and sliced thin
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2ounces blue cheese, crumbled ( 1/2 cup)
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