Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing

Name: Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
Yield: Serves 4
Ingredients: 1/4 cup, red wine vinegar; 2 tablespoons, extra-virgin olive oil; 1 tablespoon, Dijon mustard; 1 tablespoon, minced shallot; 1 teaspoon, minced fresh thyme; 1/4 teaspoon, Salt; 1/4 teaspoon, pepper; 3 ounces, pancetta, cut into 1/4-inch pieces; 1 small, fennel bulb (8 ounces), stalks discarded, bulb halved, cored, and sliced thin; 1 cup, walnuts, chopped coarse; 12 ounces (10–12 cups), bitter greens, such as escarole, chicory, and/or frisée, torn into bite-size pieces; , Salt and pepper; 1 Fuji, apples, cored, halved, and sliced thin; 2 ounces, blue cheese, crumbled (1/2 cup)

Side Dishes
Vegetables
Salads

By Steve Dunn ･ Appears in Cook's Illustrated January/February 2017

For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.

SERVES 4

TIME 50 minutes

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