Orange and Fennel Salad
1 head romaine lettuce
2 navel oranges
1 bulb fennel
1/4 cup diced Pancetta
1 tablespoon white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
In a medium sized pan over medium heat, sauté the pancetta until slightly browned. Set aside.
In a large bowl, whisk the vinegar, oil, salt and pepper.
Chop, wash, and dry the romaine lettuce. Add to the bowl with the vinaigrette.
Using a sharp knife, slice off the ends of the navel orange and cut away the peel and pith by following the curve of the fruit. Cut the orange in half from top to bottom and thinly slice each half. Add to the bowl.
Wash and dry the fennel bulb. Trim the ends and quarter lengthwise. Core the bulb and thinly slice crosswise. Add to the bowl. If interested, add some of the flavorful fronds from the bulb.
Add the Pancetta to the bowl and mix everything together just until incorporated. Serve.