Emerald City Salad - Panzanella Salad

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1/2 loaf sliced rustic bread

2 tablespoons pesto

1 pint cherry tomatoes, halved

8 ounces cheese curds (recommended: Mt. Townsend)

1/2 cup mixed greens (basil, arugula, watercress, herbs)

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 small shallot

1 clove garlic

1/2 teaspoon chopped fresh thyme leaves

1/2 teaspoon chopped fresh marjoram leaves

1/2 teaspoon fresh oregano

1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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