Roasted Fennel:
1 fennel bulb
1/3 lb pancetta or bacon, sliced
2-3 Tbsp of Ultra Premium EVOO from Midtown Olive Oil (Arbequina, Picual, Arbosana, etc.)
sea salt & ground pepper
Instructions: Remove tops of fennel, saving some of the fronds for later use. Cut the bulb in half and remove the bottom core. Slice each bulb lengthwise into uniform 1" pieces. Preheat oven to 375 F. Place fennel in a bowl, then toss and coat evenly with olive oil, sea salt & pepper. Place on a sheet pan with edges along with pancetta and roast in oven for 20-25 minutes. Remove pan from oven halfway through cooking time and move fennel and pancetta around to ensure even cooking.
The Salad:
Roasted fennel and pancetta, described above
3 oz arugula
1 peach, sliced into wedges
4 Tbsp Peach Balsamic Vinaigrette (3 Tbsp Ultra Premium EVOO, 1 Tbsp Peach White Balsamic Vinegar, both at Midtown Olive Oil)-whisk together until smooth emulsion is created.
Instructions: Divide the peach slices, arugula, fennel and pancetta evenly on 2 plates. Drizzle with Vinaigrette and serve.