Fustini's Oils and Vinegars
Winter Panzanella Salad

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Winter Panzanella Salad


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Winter Panzanella Salad


  • 2 bunches beets, gold and red
  • 3 shallots
  • 1 tablespoon mixed herbs of your choice
  • 4 slices pancetta, small dice
  • 1 loaf Italian bread cut into large croutons
  • ½ lemon juiced
  • ¼ cup Great Lakes Honey
  • 2 tablespoons Fusitni's Herbs of Naples balsamic
  • ½ orange, juiced
  • 4 tablespoons Fustini's Medium SELECT olive oil
  • 1 handful dates, chopped
  • 1 large handful of arugula or spinach
  • salt & pepper to taste
  • 1 log chevé or goat


Step 1. 

Peel beets and cut into small dice. Slice shallot and toss with beets in olive oil with herbs. Place in roasting pan and roast at 350 degrees for about 30 minutes.

Step 2. 

Cook pancetta in sauté pan and set aside. Toss bread cubes in some oil and bake at 350 degrees until dried out to create croutons.

Step 3. 

In a large salad bowl mix honey, lemon juice, orange juice, Fustini's balsamic, olive oil salt & pepper to taste. Whisk until well combined. Add beets, dates and lettuce to dressing in the large bowl. Gently toss to coat. Then top with crumbled chevre.

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