Spring Panzanella Salad

Ingredients

• 8 oz Asparagus
• 1 Shallot
• 2 Garlic Cloves
• 1 Mini Baguette
• 3 oz Stringless Sugar Snap Peas
• 1 Romaine Heart
• 1 ½ oz Radishes
• 2 oz Goat Cheese Crumbles
• 1 ½ oz Champagne Vinegar
• 1 tsp. Honey
• 1 ½ oz Pine Nuts
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: If desired, hold back a bit of goat cheese to sprinkle over salad. Panzanella is a traditional Tuscan salad of bread and tomatoes that’s a hallmark of summer. It’s a great way to use up stale bread. A true panzanella soaks stale bread in dressing for a few minutes to soften it, but this version keeps it separate.

2. 2

   Prepare and Roast Vegetables: Trim woody ends off asparagus and cut into 1” lengths on an angle. Peel and halve shallot. Slice half the shallot into thin strips (julienne) and cut other half into a fine dice. Mince garlic. On one half of julienned shallots with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Roast 6 minutes. Vegetables will not be fully cooked, but will finish in a later step after adding crostini to pan.

3. 3

   Make the Dressing: honey, finely diced shallots (to taste), 1 ½ Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper. Mix until ingredients are combined.

4. 4

   Prepare Remaining Ingredients: Trim ends from baguette and cut into 4 crostini on a slight angle. Slice sugar snap peas lengthwise, exposing peas inside. Hold romaine head at root end and chop coarsely. Trim and slice radishes into thin

5. 5

   Toss the Salad: In bowl containing dressing, toss romaine, sugar snap peas, and radishes until coated.

6. 6

   Remove baking sheet from oven and place crostini: on other half. Evenly top crostini with goat cheese. Drizzle with 1 tsp. olive oil and season with a pinch bake 6-8 minutes, or until vegetables are tender and slightly charred and goat cheese has softened.

7. 7

   Plate the Dish: Divide salad between two plates or bowls. Garnish with roasted vegetables, pine nuts, and serve with goat cheese crostini. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice in this recipe. Julienned shallots roast with other vegetables and remaining finely diced shallots go in dressing. Raw shallot is strong, so start with a pinch for the recipe before you start–we promise it will be time