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
Ingredients
- .5 loaf peasant bread - Sliced thinly
- 1 c asparagus - tips
- Salt
- 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
For Dressing
- 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
Instructions
- 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
Notes
Nutrition
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