Spring Panzanella Salad

This spring panzanella salad, which gets extra crunch from peas, sliced radish, and asparagus, is a refreshing and beautiful addition to any meal.

Units Scale

(2) 4 oz 80 Acres Farms FRESH SQUEEZE

1 large watermelon radish, thinly sliced

1/2 cup peas

1 bunch asparagus, roasted and sliced

1/2 cup goat cheese, crumbled

1/4 cup fresh mint leaves

2 cups crusty bread, sliced into 1” cubes

2 tbsp. olive oil

Salt and pepper, to taste

1/4 cup olive oil

2 tbsp. champagne vinegar

2 tbsp. fresh orange juice

2 tsp. honey

1/2 tsp. Dijon mustard

Salt and pepper, to taste

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Preheat oven to 375°. Line a baking sheet with parchment paper.
On the baking sheet, toss the cubed bread with the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until slightly crisp.
Whisk together the dressing ingredients until combined. Set aside.
In a large shallow serving bowl or platter, add the FRESH SQUEEZE. Add the radish, peas, asparagus, croutons, goat cheese, and mint leaves.
Drizzle dressing over salad and serve immediately. Enjoy!

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