Green Bean Panzanella Salad

• 2 tbsp BONO EVOO
• 2 c bread, cubed
• ½ lb Green Beans, blanched and dried
• ½ red onion, thinly sliced
• ¼ c marcona almonds, coarsely chopped
• Lemon zest
• Fresh Dill and/or Basil

Chorizo Vinaigrette:

• 2 tbsp BONO EVOO
• 3 oz Spanish chorizo, cooked
• ½ tsp dried oregano
• 2 tbsp Sherry Vinegar

In a large skillet over medium heat, add olive oil and bread to toast on all sides until golden, tossing continually. Add blanched beans and Chorizo Vinaigrette*. Toss until warm, about 1 minute. Transfer to a serving bowl and finish with almonds, zest and fresh herbs.

Chorizo Vinaigrette: In a small skillet over medium heat, add olive oil and cook chorizo until browned, breaking up any large clumps. Add dried oregano. Pour into a small mixing bowl and whisk in sherry vinegar