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Warm Fall Panzanella

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salad low carb vegetarian mothers' day lunch italian


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1/2 loaf whole wheat sourdough, preferably day old, 1/2" cubes, toasted

1 1/2 cups wild rice, cooked

1 cup walnuts, quartered and toasted

seeds of 1/2 of a pomegranate

a few sprigs of fresh rosemary, finely chopped

Fustini's Provencal Herbes Olive Oil

Fustini's 18 Year Old or Pomegranate Balsamic

sea salt


juice of one orange to keep pears from oxidizing, discard

8 oz of good french brie or goat cheese, 1-2 ounces each, served on the side

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