|1/4 lb pancetta • diced|
|6 cups mache|
|1/2 lb cherries • pitted and quartered|
| fennel bulb • thinly sliced|
|4 oz goat cheese - soft • crumbled|
|1/3 cup hazelnuts or almonds, toasted and coarsely chopped|
For the salad, sauté the pancetta in a medium skillet over medium-low heat, stirring on occasion, until crisp, 5-8 minutes. Combine the mache, cherries, fennel, and warm pancetta in a large bowl. Toss with the dressing. Divide between plates and scatter each salad with goat cheese and nuts.