Fennel, Pancetta, Walnut, and Goats' Cheese Salad

Just a lovely combination of flavours..
Courtesy of Girl Interrupted Eating.
Ingredients - (Serves 2).
2 handfuls, mixed lettuce leaves
1 bulb, fennel, thinly sliced
a few fennel leaves,
1/2 cup, pecan, or walnut halves
2 slices, Pancetta
1/2 cup, crumbly goat's cheese
Olive oil, white wine vinegar, salt & peeper

(1) Lightly toast Pancetta, and nut halves, reserve.
(2) Arrange lettuce leaves on a serving plate.
(3) Top with shredded fennel bulb, and foliage.
(4) Top with Pancetta, nuts, and cheese.
(5) Drizzle with Olive oil, and white wine vinegar, and season with salt & pepper.
(6) Serve as is, or add a few slices of buttered, baguette toasts.
Serving -
Best, served immediately.
Bon Appetit!
Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
Ounces-to-grams conversions
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Feedback - contact.tcg.now@gmail.com
Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, dive-angel (Karin), flickr, Girl Interrupted Eating, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams

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