Emerald City Salad - Panzanella Salad

Ingredients

• 8 ounces cheese curds recommended: Mt. Townsend
• 1 pint cherry tomatoes halved
• 1 teaspoon dijon mustard 
• 0.5 teaspoon thyme leaves fresh chopped
• 1 clove garlic 
• 0.5 teaspoon marjoram leaves fresh chopped
• 0.5 cup greens mixed basil, arugula, watercress, herbs
• 0.3 cup olive oil extra-virgin
• 0.5 teaspoon oregano fresh
• 2 tablespoons pesto 
• 2 tablespoons red wine vinegar 
• 0.5 loaf rustic bread sliced
• 4 servings salt and pepper black freshly ground
• 1 small shallots 

Equipment

• food processor
• bowl
• grill

Directions

1. Preheat a grill to medium.
2. Brush the sliced bread with pesto and grill until slightly charred.
3. Remove the bread from the grill, cut it into 1-inch cubes and add it to a serving bowl. Gently stir in the tomatoes, cheese curds, and the mixed greens.
4. Add the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil and salt and pepper, to taste, to a food processor. Pulse to combine.
5. Pour the vinaigrette over the salad let it soak into the bread for 20 minutes before serving.