From Chef Sean Pharr of Mint Mark and Muskellounge and Sporting Club

Ingredients for the Vinaigrette

3/4 cup shallot, minced

2 tablespoons garlic, minced

1/4 cup + 1 tablespoon of Dijon mustard

1 egg yolk

1 cup red wine vinegar

2 tablespoons dried oregano

1 teaspoon fennel seeds

1 teaspoon dried thyme

1 tablespoon chili flake

1 1/3 cups extra virgin olive oil

1 1/3 cups garlic oil

1 3/4 teaspoon kosher salt

Ingredients for the Panzanella

2 heirloom tomatoes

1 cucumber, peeled and seeded

1 onion, julienned

Basil leaves, torn

Sourdough bread, cut thick (recommend from Reverie or Madison Sourdough)

Extra virgin olive oil

1 clove garlic, peeled

Parmesan cheese, grated or peeled

Directions

1) Blend together the shallot, garlic, Dijon mustard, egg yolk, red wine vinegar, oregano, fennel seed, dried thyme, chili flake, and salt. Slowly drizzle in 1 1/3 cups extra virgin olive oil and 1 1/3 cups garlic oil until all is emulsified.

2) Cut the tomatoes into large chunks. Slice the cucumbers and onion. Tear the basil.

3) Paint the bread slices with extra virgin olive oil and grill or toast. When the bread is GBD (golden brown delicious), rub it with the garlic clove. Take some time to smell the garlic toast, I truly believe that it is one of life’s greatest pleasures.

4) Tear the toast into chunks and add them to the tomato, cucumber, onion and basil.

5) Dress with the vinaigrette, hit with some cheese and herbs and serve.

Stop by the Superette at Mint Mark to pick up a bottle of Pierpaolo Pecorari to pair with this recipe.

Pierpaolo Pecorari crafts elegant wines in Friuli-Venezia Giulia, which pairs perfectly with the regional flavors of rustic Italian salads. Pinot Bianco is less sharp than Pinot Grigio and has a slightly rounder, creamier body. This weight is perfect for standing up to the hearty, oil soaked bread and fresh mozzarella or basil. The wine’s zesty, citrus, and stone fruit notes balance the vinegar and ripe tomato acidity in a panzanella.