Tuscan Panzanella Salad with Balsamic-Cured Grapes

Tuscan Panzanella Salad with Balsamic-Cured Grapes, Vine Ripened Tomatoes, Robiola and Pecorino

Salad Garnish
¼ cup Arugula
¼ cup Fennel, thinly shaved
¼ cup Radicchio, julienned
½ cup Village Farms mini San Marzanos, sliced in half
¼ cup Pickled red grapes
2 tblsp Roasted pinenuts
¼ cup Shaved pecorino d.o.p
¼ cup Robiola goat cheese d.o.p.
3 oz Red wine vinegar
4 oz Lucini organic evoo
½ cup Focaccia croutons

Rustic Torn Focaccia Croutons
1) Refrigerate Giovane focaccia to make it firma and easy to handle, then cut off crust and cover generously in olive oil and sea salt.
2) Set oven to broil and put bread on cookie sheet in to the oven, watching and turning over, till outside is golden brown and crispy.
3) Tear bread into 1/2 inch pieces

Red Wine Vinaigrette
100 ml Red wine vinegar
250 ml Lucini evoo
1 tsp Dry oregano
50 ml Honey
1 tblsp Mustard
Salt pepper to taste

1) Mix all ingredients except olive oil
2) Whisk olive oil in slowly until well incorporated; re-whisk just prior to serving

Pickled Grapes
1 cup Picked red grapes
500 ml Balsamic vinegar
100 ml Honey
2 tblsp Mustard seeds
2 tblsp Fennel seed
4 Bay leaves

4) Heat all ingredients and pour over cold grapes, then let cool slowly.
5) To finish salad put all ingredients except robiola and shaved pecorino into a mixing bowl, add vinaigrette, toss and season;
6) Transfer to a plate and top with shaved pecorino and robiola; finish with a fresh drizzle of Lucini olive oil.