Wild Mushroom and Brussels Sprout Panzanella with Aged Sherry Vinaigrette | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• 1/4 cup aged sherry vinegar, plus 1 tablespoon
• 1 tablespoon Dijon mustard
• 1 teaspoon clover honey
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup extra virgin olive oil
• 1 medium red onion, halved and thinly sliced
• 1 pound Brussels sprouts, trimmed
• 2 pounds assorted mushrooms (cremini, Portobello, shiitake, oyster) coarsely chopped
• 1 tablespoon fresh thyme leaves, finely chopped
• 1 French baguette, cut into 1-inch cubes
• 1/4 cup fresh parsley leaves, chopped
• Extra virgin olive oil
• Kosher salt
• Ground black pepper