Fennel Panzanella

Ingredients

• 1 tablespoon red-wine vinegar

• ½ teaspoon grated lemon zest

• 1 tablespoon lemon juice

• 1 teaspoon chopped shallot

• ½ teaspoon Dijon mustard

• ¼ teaspoon plus 1/8 teaspoon kosher salt

• ¼ teaspoon ground pepper

• ¼ cup extra-virgin olive oil

• 4 slices whole-wheat sourdough bread (5 ounces), toasted and cut into bite-size pieces

• 2 cups baby arugula or torn arugula leaves

• 2 cups thinly sliced fennel (1 medium bulb)

• 6 eaches fresh basil leaves, torn

• 6 leaves 6 fresh mint leaves, torn

• ¼ cup grated Parmesan cheese

• ¼ cup pomegranate arils (seeds)

Directions

Combine vinegar, lemon zest, lemon juice, shallot, mustard, salt and pepper in a blender. Blend until smooth. With the motor running, slowly add oil until emulsified. (Alternatively, whisk the ingredients in a bowl.)

Combine bread, arugula, fennel, basil and mint in a large bowl. Add the dressing and toss to coat. Sprinkle with Parmesan and pomegranate arils.