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Ingredients
- 1 large fennel bulb, stalks removed (reserve fronds), halved, cored and cut across the grain into ½-in slices
- 1 (4 oz) pkg Daniele diced pancetta
- 3 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- ¼ c extra virgin olive oil
- Freshly ground pepper
- 2 c arugula
- 1 ½ Envy Apples, cored and very thinly sliced
- ¼ c The Fresh Market roasted, salted almonds, finely chopped
- ¼ c The Fresh Market blue cheese crumbles
Directions
Preheat oven to 400°F. Place fennel and pancetta on a sheet pan and roast for 10 minutes. Remove from oven and toss to coat fennel in rendered pancetta fat. Return to oven and cook for 10 minutes more. Remove from oven and set aside.
Whisk together vinegar, mustard and honey in a small bowl. Slowly add olive oil, whisking constantly. Season with pepper to taste. Combine arugula, apples, fennel and pancetta in a large bowl. Drizzle with half the vinaigrette and toss gently to coat. Arrange on a large platter, topped with reserved fennel fonds, almonds and blue cheese. Serve immediately with additional vinaigrette on the side.
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Recipe Ratings and Reviews
12 reviews
04/12/2023
Excellent recipe! I serve this often and everyone asks for the recipe… I sometimes switch out the apples for pears…delicious
12/07/2022
Have enjoyed this several times as written. Tonight I had the fennel, apples and pancetta but was missing a couple of ingredients so I substituted pistachios for the almonds and a sharp cheddar for the blue cheese. It was equally delicious this way, a very versatile salad!
03/09/2020
Yummy salad recipe Thanks
12/26/2019
Absolutely delicious!
12/09/2019
Sounds fantastic and original. I will add this salad to our family menu
11/26/2019
This is one of the BEST salad recipes I have ever made!! A new favorite for everyone!! A MUST TRY!!
11/18/2019
Had to make a few changes with the recipe because of food allergies. I substituted pistachios for the almonds and goat cheese for the blue cheese. I also used 1. Honeycrisp Apple and 1 Granny Smith. Needless say say, there were no leftovers!!! I will be making it again. This time i may try adding honey glazed pecans as almonds are not a bit O can use due to allergies.
11/18/2019
Fabulous! Great fall flavors, and a filling salad. Will definitely make this again!
11/18/2019
This was so good, not complicated, and fast. Also my 5yo ate all of it!!!
10/25/2019
This was so yummy even my 6yo and 3yo loved it. We had a little left over so the next day for my lunch I added some romaine to crisp it up and it was great even then!
10/25/2019
I just made this last evening. It was fabulous. I roasted the fennel and the pancetta earlier in the day, and made the dressing in a small mason jar at the same time. Definitely a company worthy salad.
10/25/2019
Amazing combo loved the rendered fat of the pancetta dressing the fennel and the way the blue cheese melts at the end on top of the hot bacon (pancetta)! Simple vinaigrette was easy too!