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Panzanella or bread salad is a perfect showcase for a new taste sensation -- crisp, refreshing green apples teamed with robust, aromatic cloves.
1/2 cup olive oil
1/4 cup Riesling wine vinegar
2 tablespoons honey
1/4 teaspoon McCormick Gourmet™ Cloves, Ground
1/8 teaspoon McCormick Gourmet™ Allspice, Ground Jamaican
3 cups cubed crusty artisan bread
2 medium Granny Smith apples, cored
1 cup baby spinach leaves, cut into thin strips
1/2 cup shredded Manchego cheese
1/4 cup thinly sliced red onion
2 tablespoons toasted pine nuts
Preheat oven to 400°F. Mix oil, vinegar, honey, cloves and allspice in small bowl with wire whisk until well blended.
Toss bread cubes with 1/4 cup of the dressing. Spread in single layer on large baking sheet. Toast 10 minutes or until golden brown. Cool on wire rack.
Meanwhile, cut apples into thin slices and then cut slices in half on the diagonal. Immediately toss with remaining dressing in large bowl. Add toasted bread cubes, spinach, cheese, onion and pine nuts; toss to mix well. Let stand at room temperature 30 minutes before serving.
(Amount per serving)