Summer Vegetable Panzanella Salad


  • ½ c Banyuls Vinegar
  • 1½ c Olive Oil
  • ¹⁄8 c Honey
  • ¹⁄8 c Whole Grain Mustard
  • 2 c Roasted Vegetables (cherry tomatoes, heirloom cauliflower, candied striped beets, Brussels sprouts)
  • ½ ea. Shallot, thinly shaved
  • ½ ea. Peach, thinly shaved
  • ½ c Croutons


Blend together Banyuls, honey, and whole grain mustard. Slowly add in olive oil to emulsify. Toss with remaining ingredients. Makes 1 serving.

Chef de Cuisine Ashley Goddard, Geordie’s Restaurant at the Wrigley Mansion, Phoenix, from Food Fanatics® Magazine