Southern Cornbread & Shrimp Panzanella Salad

Ingredients:

• 1 qt                        Cornbread, cut into 1” inch squares and toasted in oven
• 1 pt                        Heirloom Cherry Tomatoes, cut in half
• 1#                          Poached Shrimp, peeled & deveined
• 1#                          Smoky Peppered Bacon, cooked, drained & chopped
• 1 qt                        Wild Arugula
• ¾ cup                    Red Onion, sliced thin
• 1 cup                     Pinto beans, cooked and drained
• 1 cup                     Shaved Parmesan
• 1½ cups                 Apple Cider-Mustard Dressing

Apple Cider-Mustard Dressing

• 1 cup                     Blended Olive Oil
• 1/3 cup                 Apple Cider Vinegar
• 1/3 cup                 Creole Mustard
• 1/3 cup                 Honey
• 2 tbsp                     Fresh Cilantro, chopped
• Salt & Pepper to taste

Directions:

1. Place all ingredients except dressing in large mixing bowl; ladle dressing over all and carefully fold together until just combined. 
2. Pour out into serving bowl or platter and garnish with additional arugula & shaved parmesan, drizzle a little dressing around platter.