Provided by Food Network
Time 30m
Yield 3-4 servings
Number Of Ingredients 13
Steps:
- Heat grill to medium-high heat.
- Lightly brush fennel slices with oil; season with salt and pepper, to taste. Grill 14 to 15 minutes, turning once, or until tender crisp. Cut slices in half.
- Combine salad blend, tomatoes from pouch, fennel and bacon in large bowl. Toss with Red Wine Vinaigrette, to taste.
- Red Wine Vinaigrette:
- Whisk together 2 tablespoons lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, 2 teaspoons sugar, 1 teaspoon red wine vinegar, 1/8 teaspoon ground cayenne pepper and salt, to taste until well blended. Makes about 1/3 cup.
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