4 Servings

Ingredients

• For the Panzanella

• 8 oz cornbread, torn or cut into ¼” chunks

• 5 oz arugula

• 1 head of seasonal leaf lettuce, torn

• ½ lb pecorino romano, shaved thinly

• 1lb radishes, sliced

• 1 bunch mint, roughly chopped

• 1 bunch basil, roughly chopped

• For the Vinaigrette

• ½ cup extra virgin olive oil

• 3 Tbs lemon juice

• 1 Tbs white wine vinegar

• 1 tsp dijon mustard

• 1 Tbs of the best blackberry jam you can find

• Kosher Salt and Fresh Black Pepper to taste

Steps

• Preheat your oven to 325F.

• In a large mixing bowl, toss the cornbread chunks with a large pinch of salt and coat gently in olive oil. Spread in a single layer on a baking sheet and bake until dry and slightly caramelized for about 20 minutes.

• When they’re done they should be reminiscent of croutons, with slightly more chew. Once done, set aside and let them cool to room temperature.

• In a separate mixing bowl, add the lemon juice, vinegar, mustard, and jam - whisking everything together to incorporate. While whisking, slowly drizzle in the olive oil to make a loose cohesive vinaigrette.

• Season with salt and pepper until it tastes good to you, adding a little more vinegar or lemon juice if desired.

• Toss all ingredients together in a large salad bowl and coat with the dressing. Enjoy!