Broccoli and Roasted Red Potato Panzanella with Goat Cheese

Ingredients

For the Salad:

• 1 Bag of Restaurant Style Roasting Veggies—Broccoli & Roasted Red Potatoes
• 2 cups rustic croutons
• ½ small red onion, thinly sliced
• 4 oz goat cheese, crumbled

For the Dressing:

• ¼  cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• ½ tsp honey
• Salt and black pepper, to taste

Directions

1. Heat your oven to 425°F.
2. Cook the Restaurant Style Roasting Veggies according to the package instructions.
3. Whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, honey, salt, and black pepper in a small bowl.
4. Combine the roasted veggies, croutons, and red onion in a large bowl.
5. Drizzle with the dressing and toss gently to coat. Let sit for 10-15 minutes to allow the flavors to meld.
6. Crumble the goat cheese over the salad, toss lightly, and serve.