Sunny's Spicy Spinach Panzanella

Ingredients

• 10 ounces baby spinach 
• 1  baguette split cut into bite-size cubes
• 0.3 cup olives black sliced chopped
• 4  heirloom tomatoes chopped
• 10  pickled jalapeño chopped
• 6 servings kosher salt and pepper black freshly ground
• 3 tablespoons juice of lemon 
• 1  lemon zest 
• 0.3 cup olive oil 
• 3 tablespoons olive oil 
• 10  super-thin onion red sliced in half
• 6 servings salt and pepper black freshly ground
• 2 teaspoons grain mustard whole

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Toast the baguette cubes: Preheat the oven to 400 degrees F. In a large bowl, add the baguette cubes and drizzle over the olive oil. Toss until the bread is coated.
2. Sprinkle over a pinch of salt and a few grinds of pepper then toss again.
3. Pour onto a nonstick baking sheet and toast in the oven until golden on all sides, making sure to remove and toss in 3 to 4 minute intervals. This should take 12 to 14 minutes.
4. Remove and allow the cubes to cool slightly before tossing back into the large bowl.
5. Make the vinaigrette: In a medium bowl, combine the mustard, lemon zest and lemon juice. Slowly whisk in the olive oil. Season with salt and pepper.
6. Add the jalapenos and onions and allow them to soak in the vinaigrette for 10 minutes.
7. Build the salad: To the large bowl of toasted baguette cubes, add the baby spinach, black olives and tomatoes. Toss gently.
8. Pour over the vinaigrette and toss until combined.
9. Serve at room temperature.