4 slices
Italian
bread
, preferably day-old, cut into 1-in. cubes
1/4 cup
olive oil
, divided
1/4 cup
slivered
almonds
1 tbsp
lemon zest
2 tbsp
lemon juice
1/8 tsp
salt
1
thinly sliced
fennel bulb
, (fronds reserved)
1/4 cup
finely chopped
parsley
3
oranges
, segmented
1/2 140-g log
goat cheese
, crumbled
Instructions
PREHEAT oven to 400F.
TOSS bread cubes with 1 tbsp olive oil on a baking sheet until coated. Season with fresh pepper. Bake for 5 min. Remove from oven and stir. Push bread to one side of pan. Add almonds to other side of pan. Return to oven and bake until nuts and bread are toasted, 5 more min.
WHISK remaining olive oil with lemon zest, lemon juice and salt in a large bowl. Season with fresh pepper. Add toasted bread, fennel and parsley. Toss to coat. Divide among 4 plates. Top with toasted almonds, oranges, goat cheese and reserved fennel fronds.
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