Green Bean Panzanella Salad with Chorizo Vinaigrette

INGREDIENTS:

• 2 TBS EVOO
• 2 cups bread, cubed
• ½ lb FFF Green Beans, blanched and dried 
• ½ red onion, thinly sliced
• ¼ cup marcona almonds, coarsely chopped
• Lemon zest
• Fresh Dill and/or Basil

PREPARATION:

1. In a large skillet over medium heat, add olive oil and bread to toast on all sides until golden, tossing continually.
2. Add blanched beans and Chorizo Vinaigrette. Toss until warm, about 1 minute.
3. Transfer to a serving bowl and finish with almonds, zest and fresh herbs

CHORIZO VINAIGRETTE

INGREDIENTS:

• 2 TBS BONO EVOO
• 3 oz Spanish chorizo, cooked
• ½ tsp dried oregano
• 2 TBS Sherry Vinegar

PREPARATION:

• In a small skillet over medium heat, add olive oil and cook chorizo until browned, breaking up any large clumps. Add dried oregano.
• Pour into a small mixing bowl and whisk in sherry vinegar