Goat Cheese and Walnut Panzanella Salad Recipe
Goat Cheese and Walnut Panzanella Salad with a light honey mustard vinaigrette is the perfect starter for a spring or summer lunch or dinner.
Panzanella is just a fancy name for a Florentine bread salad. It’s very popular for summer filled with tomatoes and bread.
Once you learn to make this delicious bread salad you’ll find all sorts of ways to customize this salad.
Goat Cheese and Walnut Panzanella Salad Recipe
Panzanella is just a fancy name for a Florentine bread salad. It's very popular for summer filled with tomatoes and bread.
- .5 loaf peasant bread Sliced thinly
- 1 c asparagus tips
- Freshly ground pepper
- 2 c romaine lettuce packed
- 1/2 small red onion thinly sliced
- 1 c Arugula
- 6 oz chèvre goat cheese
- 1 beet very thinly sliced
- 2 plum tomatoes quartered
- 1/4 c red onion
- 1/2 c walnuts chopped
- 1/4 c balsamic glaze
- 1/2 c extra-virgin olive oil plus more for brushing
- 1/4 c red wine vinegar
- 2 T dijon mustard
- 2 T honey local
Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 6 minutes, until slightly crispy.
In a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain, cool and cut the asparagus.
In a small bowl, whisk together oil, vinegar, honey, and mustard. Season with salt and pepper.
In a large bowl, toss the asparagus, tomatoes, toasted bread, greens, and onion. Drizzle with the dressing and toss.
Garnish with beets and goat cheese cut into round slices. Top with chopped walnuts.
Drizzle with balsamic glaze and serve
Suggested Wine Pairing: Try a citrusy white wine, like a Sauvignon Blanc or non-oaked chardonnay or Pouilly-Fumé. Another option would be my favorite – try a white blend, like Conundrum, a blend of Chardonnay, Sauvignon Blanc, Semillon, Muscat Canelli, and Viognier grapes.
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