Fennel And Olive Panzanella - Happy Belly After

Ingredients

• 6 ounces crusty bread, cut into 1″ pieces (about 4 cups)
• 1 tbsp freshly grated orange zest
• 2 tbsp olive oil
• salt and black pepper to taste
• 2 small fennel bulbs, thinly sliced
• 2 heads green endive, chopped
• 2 cups baby arugula, washed and dried
• 1 cup fresh at-leaf parsley leaves with tender stems
• 4 oz pitted green olives, halved (should be about 1⁄2 cup)
• 1 cup chopped fresh cashew mozzarella, recipe follows
• 2 tbsp finely chopped shallot
• 2 tbsp fresh lemon juice
• 2 tbsp red wine vinegar
• 1 tbsp chopped fresh oregano
• 1⁄4 cup olive oil
• flat-leaf parsley leaves
• chopped chives