Grilled Panzanella Salad with Peaches and Fennel

By Reynolds Kitchens(R)

5.0 / 5

30min

15min

See on AllRecipes

1 large shallot sliced thin
2 tablespoons white wine vinegar
1 teaspoon maple syrup or sweetener of choice
½ teaspoon fine sea salt and fresh pepper
6 tablespoons extra-virgin olive oil divided
1 clove garlic
4 slices hearty bread
2 peaches sliced into wedges
2 cups baby arugula
1 cup torn basil leaves
1 large fennel bulb halved, cored and thinly shaved on a mandoline
Reynolds Wrap® Non Stick Aluminum Foil