Description
A sweeter take on panzanella with persimmon.
Ingredients
Scale
- 1 – 9x9 prepared cornbread
- 3 ripe sweet persimmon, chopped
- 8 oz aged cheddar, cubed
- 1/4 cup mint, chiffonade
- 1 clove garlic, minced
- 2 Tbs red wine vinegar
- 1 Tbs whole grain mustard
- 1/4 tsp salt (plus more to taste)
- 1/2 cup oil (EVOO or grapeseed)
Instructions
- Cut the cornbread up into 1 inch cubes and spread out over a baking sheet.
- Bake cubes in a 300F oven for 10 minutes.
- Rotate cubes and continue baking another 5 minutes until cubes are slightly crisped on the outside.
- Place cornbread, persimmon, cheddar and mint in a mixing bowl.
- Combine garlic, red wine vinegar, mustard, salt and oil together in a jar. Cover the jar and shake to emulsify.
- Drizzle dressing all over the bread salad. Toss and allow to sit for 10 to 15 minutes to allow the dressing to soak into the bread.
- Serve garnished with extra mint and shaved parmesan cheese.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
- Cuisine: Italian