MUSHROOM PANZANELLA SALAD

Ingredients

• ​4 cups marble rye bread cubes (1 inch)
• 2 cups halved cherry tomatoes
• 2 cups quartered mushrooms
• 1 cup cubed red onion (1 inch)
• 1 tbsp extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1 tbsp truffle oil
• 1 tbsp liquid honey
• 5 cloves garlic, finely chopped
• 1 cup shaved Parmesan cheese
• 1/4 cup fresh parsley leaves

Directions

1. Preheat oven to 400°F.
2. Combine bread cubes, tomatoes, mushrooms, red onion and olive oil in a bowl; toss until coated.
3. Place bread cube mixture in a single layer in a parchment paper-lined large rimmed baking sheet.
4. Bake for 15 minutes.
5. Cool bread cube mixture slightly in pan on a rack.
6. Meanwhile, to prepare dressing, whisk together lemon juice, truffle oil, honey and garlic until blended.
7. Combine warm bread cube mixture, Parmesan cheese and parsley in a bowl.
8. Add dressing and toss to combine. Serve immediately.