Panzanella Salad Recipe

Time45m

Serves4

red wine-poached pears, red onion, goat cheese, cranberries, cornbread croutons, sundried tomato vinaigrette

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Ingredients

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1
Poach the Pears
In a saucepan, combine the red wine and sliced pears. Bring to a simmer and cook until pears are tender, about 10 minutes. Remove from heat and let cool.
2
Prepare the Croutons
Preheat the oven to 375°F (190°C). Spread the cubed cornbread on a baking sheet and bake until golden and crispy, about 15-20 minutes. Let cool.
3
Make the Salad
In a large bowl, combine the cooled cornbread croutons, poached pears (drained), red onion, goat cheese, and dried cranberries. Toss gently to combine.
4
Add Vinaigrette
Drizzle with sundried tomato vinaigrette to taste and toss to coat evenly. Serve immediately.