I got a bulb of fennel from the CSA this week, and this caramelized fennel and pancetta salad from Tony's other girlfriend caught my eye. It was pretty tasty- I made ours with arugula, also from the CSA. However, the fennel's distinct licorice taste was totally subsumed by the sweet, caramel flavor imparted on it when it was roasted. That's not bad, per se, but made the fennel somewhat superfluous. I think you could roast onions and accomplish the same flavor for the salad.