It may look delicate, but this salad is heavy on flavor and texture. Bold gorgonzola with crunchy toasts, hints of crispy fennel, savory bacon, a tangy vinaigrette—is your mouth watering yet?

Spring Greens and Fennel Salad

Spread one side of each bread slice with butter. Working in batches, cook bread slices on panini grill or skillet for 3 to 4 minutes or until golden brown. Cool and set aside.

For red wine vinaigrette, whisk vinegar, oil, honey, salt and pepper together. Cover and set aside.

In a large bowl, toss together salad greens, fennel, red onion, parsley and dill. Arrange greens on six salad plates. Sprinkle each with bacon. Serve each salad with 2 prepared bread slices, cheese wedge and prepared vinaigrette.