Name: Chimichurri Panzanella Salad with White Beans
Ingredients: For the SALAD:; 2 cups spinach/arugula mix; 2 cups crusty sourdough bread (torn into bite sized pieces); 1/2 pint cherry tomatoes (halved or quartered); 1 Tablespoon red onion (thinly sliced); 3 Tablespoons Lemony White Beans; 2 Tablespoons Chimichurri Sauce; 1 ounce goat cheese (crumbled); LEMONY WHITE BEANS:; 1 15 ounce can cannelini beans (drained and rinsed); ¼ cup red onion (minced); ¼ cup pecorino cheese (grated + additional for garnish); 1 Tablespoon lemon zest; 3 Tablespoons lemon juice; 3 Tablespoons olive oil; 2 Tablespoons fresh rosemary (minced); 1 teaspoon red pepper flakes; ½ teaspoon salt; ¼ teaspoon pepper; CHIMICHURRI SAUCE:; 1 cup Italian parsley leaves; 1 cup cilantro leaves; ½ cup basil leaves; 4 garlic cloves; 1/2 cup extra virgin olive oil; ¼ cup rice wine vinegar; 1 teaspoon kosher salt; ½ teaspoon ground pepper; ½ teaspoon Tabasco sauce