Crusted Goat Cheese Spring Panzanella Salad

A spring panzanella salad with snap peas, honey-roasted apricots and almond-crusted goat cheese.

For the Salad:
4 cups rustic Italian and French bread, cut into cubes
2 tablespoons extra-virgin olive oil
¼ tsp. salt
¼ tsp. black pepper
4 apricots, pitted and cut in half
About 2 tsp. honey
3 cups mixed green
1 cup snap peas

For the Dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tsp. honey
1/8 tsp. salt
1/8 tsp. black pepper

For the Crusted Goat Cheese:
1/3 cup almonds
1/3 cup panko bread crumbs
¼ tsp. salt
¼ tsp. black pepper
8 ounces Vermont Creamery Chèvre (log style, not crumbles)
1 egg, beaten
About 1 tablespoon extra-virgin olive oil

View the full recipe at Floating Kitchen →