
Spring Vegetable Panzanella Salad
Course:
Lunch, Dinner
Seasonal Event:
Spring
INGREDIENTS:
Salad
- 2 Cups Spinach
- 2 Cups Arugula
- 1/2 cup Asparagus, Thinly Sliced
- 1 jar or can of grilled artichoke hearts
- 1/2 cup small mozzarella balls
- 2 cups cubed bread, preferably stale, toasted until hard
- 1/4 Cup toasted hazelnuts
- 1/4 Cup Balsamic Vinegar
- 1/2 tsp minced shallot
- 1/2 Cup grapeseed oil
- 1 tsp dijon mustard
- zest and juice of half lemon
- salt and pepper to taste
Dressing
- 1/4 c Balsamic Vinegar
- 1/2 tsp minced shallot
- 1/2 c grapeseed oil
- 1 tsp dijon mustard
- zest and juice of half lemon
- salt and pepper to taste
Directions:
- Combine all ingredients and serve!