Roasted Carrot and Avocado Panzanella · Faith Middleton's Food Schmooze

Ingredients

• 1 pound sourdough bread, (cut or torn into bite-size pieces)
• 3/4 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1-1/2 pounds small mixed-color carrots, (halved lengthwise )
• 1 tablespoon coriander seeds (crushed)
• 2 teaspoons cumin seeds
• 1 orange (cut into wedges)
• 1 lemon (halved)
• 1/3 cup champagne vinegar
• 1 shallot (minced)
• 1-1/2 tablespoons dijon mustard
• 4 ripe but firm Hass avocados, (pitted, peeled, and cut into wedges)
• 4 cups watercress, (thick stems removed)