Spicy Panzanella with Spinach

Ingredients:

Baguette cubes

• 1 baguette, halved and cut into bite-sized cubes
• 3 tbsp. l. olive oil

Vinaigrette dressing

• 2 tsp grainy mustard
• Zest of 1 lemon + 3 tbsp. l. lemon juice
• 1/3 cup olive oil
• 10-12 pickled jalapeño rings, chopped
• 10-12 very thin rings of red onion, cut in half

Salad

• 280 g of small spinach
• 1/4 cup chopped black olives
• 4 heirloom tomatoes, diced

Preparation:

1. Baguette: Preheat oven to 200°C.
   
   Place the baguette cubes in a large bowl and drizzle with olive oil. Toss to coat. Season with a pinch of salt and a few turns of the black peppercorns, then toss again.
2. Place the baguette on a nonstick baking sheet and bake, turning every 3-4 minutes, until golden brown on all sides, 12-14 minutes. Let the cubes cool slightly and return them to the bowl.
3. Vinaigrette dressing:
   
   In a medium bowl, combine the mustard, lemon zest, and juice. Slowly whisk in the olive oil. Season with salt and pepper to taste. Add the jalapeño and onion and let them soak in the dressing for 10 minutes.
4. Add the spinach, olives, and tomatoes to a large bowl with the baguette cubes. Gently toss. Drizzle with the dressing and toss. Serve the salad at room temperature.