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Spring Panzanella

Ingredients

1 bunch baby beets

¾ pound sourdough bread loaf

3 tablespoons extra-virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

cup diced shallot

3 tablespoons white wine vinegar

2 tablespoons lemon juice

¾ teaspoon Dijon mustard

cup extra-virgin olive oil

½ teaspoon salt

½ pound asparagus

4 radishes

1 cup fresh peas

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Ovens will ship February 2019

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