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WHAT'S NEW! ABOUT US OUR METHODS THE BREAD OTHER STUFF FINDING US ON THE GO... OUR FAVORITE LINKS A day in the life of Breadfarm	RECIPE OF THE MOMENT This recipe was inspired by the traditional Italian Panzanella Salad that graces the summer tables of Italy. Our version is perhaps a bit more rustic. Feel free to use whatever veggies you have growing in your garden. It's a fantastic recipe to make on a warm evening when you'd rather not turn on a burner or the stove! GRILLED BREAD SALAD with Honey Mead Vinaigrette and summer veggies Serves 4-6 (as entrée) 1 head lettuce 1 head arugula 1 head spinach (or other hearty green) 1 bunch fresh basil 1 loaf Breadfarm bread-cut into thick slices 1 clove garlic ½ cup Olive Oil 2 sprigs of fresh tarragon & rosemary Handful each of beets, carrots, green onions and radishes-diced ************ Honey-Mead Vinaigrette Dressing 1 T Honey 1 T Mead ¼ cup Olive Oil 1 T Savory Italian Vinegar Salt & Pepper, to taste Rub bread slices with herbs and garlic, brush with olive oil. Grill on bread slices on both sides, remove, let cool and rough chop into cubes. Set aside. Rinse and spin lettuce, put into large salad bowl and top with fresh, in-season vegetables (carrots, spring or green onions, radishes, beets, fennel or whatever else is available). To make the dressing, combine honey, mead, olive oil, vinegar and salt and pepper. Toss all ingredients together and serve immediately. Enjoy! Created by Sirius © 2007 All rights reserved.