The First Bite That Hooked Me
I still remember the crunch of caramelized fennel against creamy goat cheese. It was at a tiny café in Provence, sunlight streaming onto my plate. The salty pancetta and tangy vinaigrette made me close my eyes and sigh. Ever wondered how you could turn simple ingredients into something unforgettable? Now I make it weekly—it’s that good. Try it once, and you’ll get it.My Kitchen Disaster Turned Win
My first try? Burnt pancetta and undercooked fennel. I nearly gave up, but my husband said, “Toss it all together anyway.” The mess somehow worked—sweet, smoky, and fresh. Cooking teaches us to embrace flaws and trust the process. Even “failed” dishes can surprise you. What’s your best kitchen save? Share below!Why This Salad Sings
– The fennel’s caramelized edges balance its fresh licorice kick. – Crispy pancetta and creamy goat cheese are a match made in heaven. Which flavor combo surprises you most? Is it the sweet-meets-savory or the crunchy-meets-creamy? Vote with your fork—or tell me in the comments.A Dish With Roots
This salad nods to Mediterranean flavors—think French countryside meets Italian flair. Fennel was a Roman favorite for digestion. *Did you know pancetta was once called “the bacon of the gods”?* Simple, hearty, and built for sharing. What’s your go-to heritage dish? Let’s swap stories!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Red wine vinegar | 2 tablespoons | |
| Honey | 1 teaspoon | |
| Dijon mustard | 1 teaspoon | |
| Garlic | 1 clove | grated |
| Coarse kosher salt | ½ teaspoon | |
| Freshly ground black pepper | ¼ teaspoon | |
| Extra-virgin olive oil | ¼ cup | |
| Fennel bulbs | 3 whole | |
| Pancetta | 5 thick slices | diced |
| Unsalted butter | 3 tablespoons | divided |
| Extra-virgin olive oil | 3 tablespoons | divided |
| Sugar | 2 tablespoons | |
| Coarse kosher salt | ½ tablespoon | |
| Mixed greens | 2 cups | |
| Shallot | 1 | thinly sliced into rings |
| Herbed goat cheese | 4 ounces | crumbled |
| Pine nuts | 2 tablespoons | toasted |
| Lemon | 1 | |
| Pita bread | 4 slices | |
| Flaky sea salt | 1 teaspoon |
How to Make Caramelized Fennel Salad with Goat Cheese and Pancetta
Step 1 Make the vinaigrette first. Whisk vinegar, honey, mustard, garlic, salt, and pepper. Slowly add oil until smooth. Set aside for later.
Step 2 Trim fennel bulbs, saving fronds for garnish. Slice bulbs into ½-inch pieces. Cook pancetta until crispy, then set aside.
Step 3 Caramelize fennel in batches with butter, oil, sugar, and salt. Cook until golden on both sides. (Hard-learned tip: Don’t crowd the pan!)
Step 4 Assemble greens, shallot, pancetta, fennel, goat cheese, and pine nuts. Drizzle with vinaigrette and lemon. Serve with pita and flaky salt. What’s your go-to salad topping? Share below! Cook Time: 10 minutes Total Time: 20 minutes Yield: 8 servings Category: Salad, Lunch
3 Twists on This Fennel Salad
Vegetarian Skip pancetta, add roasted chickpeas for crunch. Top with extra goat cheese.
Spicy Toss in sliced jalapeños or red pepper flakes. Drizzle with chili oil.
Seasonal Swap fennel for roasted squash in fall. Use apples for sweetness. Which twist would you try? Vote in the comments!
Serving Ideas & Pairings
Serve with warm crusty bread or grilled chicken. Garnish with extra fennel fronds. Pair with crisp white wine or sparkling water with lemon. Both refresh the palate. Which would you choose tonight?
Storing and Reheating Tips
Keep leftover salad in the fridge for up to two days. Store the vinaigrette separately to avoid soggy greens. The caramelized fennel loses its crunch but still tastes great. *Fun fact*: Fennel fronds wilt fast, so garnish just before serving. Batch-cook the pancetta and fennel ahead—freeze for quick weekday salads. Why this matters: Prepping parts ahead saves time without sacrificing flavor. Ever tried freezing goat cheese? It crumbles better when cold—perfect for last-minute toppings. What’s your go-to make-ahead salad trick? Share below!Common Issues and Fixes
Fennel too bitter? Roast it longer—caramelization cuts the sharpness. Vinaigrette too tart? Add a pinch more honey. Pancetta sticking? Use medium heat and don’t crowd the pan. Salad dressing splits? Whisk again right before drizzling. Greens wilted? Toss them in vinaigrette just before eating. Why this matters: Small tweaks make big differences in texture and taste. My neighbor swears by adding orange zest to balance bitterness. Ever had a kitchen fail with fennel? Tell us how you fixed it!Your Questions Answered
Q: Can I make this gluten-free?
A: Yes! Skip the pita or use gluten-free bread.
Q: How far ahead can I prep?
A: Cook fennel and pancetta 2 days early. Assemble day-of.
Q: Any swaps for goat cheese?
A: Try feta or ricotta salata for a tangy twist.
Q: Can I double the recipe?
A: Absolutely—just use two pans to caramelize fennel evenly.
Q: No pine nuts—what else works?
A: Toasted almonds or sunflower seeds add similar crunch.
Let’s Connect!
This salad’s a crowd-pleaser at my book club—always disappears fast. Hope it brings joy to your table too.Tag @SpoonSway on Pinterest with your creations! Happy cooking! —Sarah Cooper
Caramelized Fennel Salad with Goat Cheese and Pancetta
Description
Experience the delightful contrast of textures and flavors with this Caramelized Fennel Salad, featuring crispy pancetta, creamy goat cheese, and caramelized fennel.
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- For added flavor, top with additional lemon zest or a drizzle of honey before serving.
Fennel, Goat Cheese, Pancetta, Salad, Lunch
