Manzanilla Olive, Fennel and Radicchio Panzanella

½ cup (125 ml) Manzanilla olives

1 fennel bulb, finely sliced with a mandolin

2 cups (500 ml) stale bread, cut into 1-inch pieces

½ radicchio, torn

2 Lebanese cucumbers, sliced into rounds

2 small tomatoes, cut into 8 wedges

½ cup (60 ml) pomegranate berries

Dressing:

2 tbsp (30 ml) balsamic vinegar

2 tsp (10 ml) honey

1 tsp (5 ml) Herbes de Provence

1 garlic clove, finely chopped

¼ cup (60 ml) olive oil

Salt and pepper to taste

In a bowl, mix all dressing ingredients.

In a large bowl, mix all salad ingredients. Drizzle with dressing and serve.

Buen apetito!