Spring Panzanella Salad

This spring panzanella salad 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

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

2 cups crusty bread, sliced into 1” cubes

2 Tbsp olive oil

Salt and pepper to taste

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Preheat oven to 375° F. 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.
In a large serving bowl add the FRESH SQUEEZE. Add the radish, peas, asparagus, croutons, goat cheese, and mint leaves.
Whisk together the dressing ingredients until combined. Drizzle over salad and serve immediately. Enjoy!

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