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Summer Vegetable Panzanella Salad

Summer Vegetable Panzanella Salad

Ingredients

  • 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

Preparation

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