A delightful chopped salad featuring seasonal ingredients like radicchio, nectarine, cherry tomatoes, and corn, tossed with homemade focaccia croutons, pecans, goat cheese, and a sweet and tangy maple-lemon dressing.
First, start by making the croutons. Dice some stale focaccia (or any bread) until you have 1.5 cups. Toss the bread in about 2 tablespoons of olive oil and a pinch of salt. Bake on 350°F (175°C) for 15 minutes. While the croutons are baking or cooling, chop 1 cup of radicchio, 1 nectarine, 1/2 cup of cherry tomatoes, and 1/2 cup of corn. Add these chopped vegetables and fruit to a large bowl, along with 1/2 cup of crushed pecans. Whisk together the dressing in a separate small bowl using the juice of 1/2 lemon, 2 tablespoons of apple cider vinegar, 2 tablespoons of maple syrup, 2 tablespoons of olive oil, and a pinch of salt and pepper. Pour the dressing over the salad ingredients and toss well to coat. Then, mix in the cooled breadcrumbs (croutons). Top the salad with crumbled goat cheese and serve immediately. Enjoy!
