All you need:
12 slices Hy-Vee bakery Italian loaf bread
2 tbsp Hy-Vee butter
1/4 c. aged red wine vinegar
1/4 c. Hy-Vee Select olive oil
2 tsp Hy-Vee honey
Hy-Vee kosher salt and ground black pepper, to taste
6 c. Hy-Vee spring mix salad greens
1 small fennel bulb, trimmed, cored and thinly shaved (about 1-1/2 c.)
2/3 c. very thinly sliced red onion
1 tbsp chopped fresh Italian parsley
2 tsp chopped fresh dill
3 slices Hy-Vee bacon, crisp-cooked and crumbled
5 oz Gorgonzola or blue cheese, cut into 6 wedges
All you do:
Preheat a panini grill or large skillet.
Spread one side of each bread slice with butter. Working in batches, cook bread slices on panini grill or skillet for 3 to 4 minutes or until golden brown. Cool and set aside.
For red wine vinaigrette, whisk vinegar, oil, honey, salt and pepper together. Cover and set aside.
In a large bowl, toss together salad greens, fennel, red onion, parsley and dill. Arrange greens on six salad plates. Sprinkle each with bacon. Serve each salad with 2 prepared bread slices, cheese wedge and prepared vinaigrette.
Nutrition information per serving:
Dietary Fiber: 2g
Saturated Fat: 9g
Trans fats: 0g
Daily nutritional values:
45% vitamin A
25% vitamin C