1 bulb fennel, halved and cut into 1/2-inch wedges
5 slices pancetta
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
5 ounces (about 6 to 7 cups) mixed organic baby kale and baby spinach
Red Wine Vinaigrette (see recipe)

Red Wine Vinaigrette:
4 tablespoon red wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
2 teaspoons Dijon mustard
Sea salt and freshly ground black pepper to taste
½ cup Greek olive oil

Preheat the oven to 400 degree. Line a baking sheet with parchment paper.



In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.



In a large bowl, place the kale and spinach, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.



Red Wine Vinaigrette:

Mix the vinegar, lemon juice, honey, Dijon Mustard salt, and pepper in a blender or in a small bowl. With the machine running gradually blend in the oil. If making in a small bowl, whisk the olive in slowly until the dressing is emulsified Season the vinaigrette, to taste, with more salt and pepper, if desired.