Brioche Panzanella with Cherries, Mint, Basil & Feta

Directions

1. Preheat oven to 325°F.
2. Place brioche cubes onto a sheet pan and place in the oven.
3. Bake until completely dry and lightly golden.
4. Once the croutons are cool they can be held for 1 to 2 days in an airtight container.
5. In a large bowl, toss croutons with 1/2 cup white balsamic vinaigrette. Allow croutons to soak up vinaigrette, 2-3 minutes.
6. Add remaining ingredients, season with salt and pepper and add a drizzle of vinaigrette. Toss to combine. Add dressing as needed to lightly coat all ingredients.
7. For the white balsamic vinaigrette, combine 1 cup balsamic vinegar, 2 cups extra virgin olive oil, 1 tablespoon of honey, zest of 1 orange and 1 large shallot (thinly sliced) in a bowl; stir together. Makes 3 cups.