Browned Turkey breast and Parmesan cheese combined with roasted fennel, pancetta, red onion and garlic, served on mixed salad greens and drizzled with vinaigrette.
3 oz Nature’s Ridge™ All Natural Oil Browned Turkey Breast, sliced
1 oz Pancetta, sliced thinly
0.25 tablespoon Garlic, chopped
0.5 tablespoon Brown sugar
0.5 tablespoon Olive oil
0.25 bulb Fennel, sliced
0.25 each Red onion, sliced
2.5 oz Field greens
0.25 cup Prepared vinaigrette dressing
0.5 oz Parmesan cheese, shaved
0.25 teaspoon Sea salt, coarse
0.25 teaspoon Black pepper
On a sheet pan, mix together fennel, pancetta, red onion, garlic, brown sugar and oil. Roast at 400° F until the pancetta is crisp and fennel is caramelized, about 20 minutes. Remove and cool.
In a large bowl, mix field greens, pancetta mixture and vinaigrette dressing. Toss together and top with Turkey, Parmesan cheese, salt and pepper.