Winter Panzanella Salad
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Winter Panzanella Salad
Category
Salads
Ingredients
Ingredients
- 2 bunches of beets, gold, and red
- 3 shallots
- 1 tablespoon mixed herbs of your choice
- 4 slices pancetta, small dice
- 1 loaf of Italian bread cut into large croutons
- ½ lemon juiced
- ¼ cup honey
- 2 tablespoons Fusitni's Herbs of Naples balsamic
- ½ orange, juiced
- 4 tablespoons Fustini's Medium SELECT olive oil
- 1 handful of dates, chopped
- 1 large handful of arugula or spinach
- salt & pepper to taste
- 1 log chevé or goat
Directions
- Peel beets and cut into small dice. Slice shallot and toss with beets in olive oil with herbs. Place in roasting pan and roast at 350 degrees for about 30 minutes.
- Cook pancetta in sauté, pan and set aside. Toss bread cubes in some oil and bake at 350 degrees until dried out to create croutons.
- In a large salad bowl mix honey, lemon juice, orange juice, Fustini's balsamic, olive oil salt &, pepper to taste. Whisk until well combined. Add beets, dates and lettuce to dressing in the large bowl. Gently toss to coat. Then top with crumbled chevre.