Saturday Market Closed Nov. 25×
Cube bread and toast in oven at 350 for 10 minutes. Combine toasted bread, spinach, tarragon,lemon bomb, green onion, cucumber, cherry tomatoes, fennel, in large bowl. In separate bowl add Dijon mustard& honey and slowly wisk in olive oil, add salt and pepper to taste. Drizzled dressing over salad mixture and toss until combined.
Note – this dish traditionally has basil and omits the fennel, cucumber, tarragon and lemon balm. We used the ingredients found at the market and created this dish in the style of Panzanella. Use your imagination and add Feta, Romano cheeses or diced grilled chicken if you like.