Summery 'Mozza-nella' Italian Sausage Salad

• Halve ciabatta horizontally, then cut into 1/2-inch pieces.
• Heat a large non-stick pan over medium-high heat.
• When hot, add garlic spread, swirling pan until melted, 30 sec.
• Add ciabatta. Reduce heat to medium. Season with salt and pepper. Cook, stirring often until golden-brown and crisp, 5-8 min. (NOTE: For 4 ppl, cook croutons in 2 batches using half the garlic spread per batch.)
• Transfer to a plate.

• While croutons toast, thinly slice cucumber.
• Cut tomato into 1/2-inch peices. 
• Cut four sections off stone fruit, avoiding the pit. Thinly slice each section.
• Cut or tear mozzarella into 1/2-inch pieces.
• Add mozzarella, stone fruit and 1 tsp (2 tsp) oil to a small bowl. Season with salt and pepper, then toss to combine. (TIP: Use the best olive oil you have on hand to enhance flavour.)

• Add half the pesto, 2 tbsp (4 tbsp) pickling liquid and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine.
• Reheat the same pan over med-high. 
• When hot, add 1/2 tbsp (1 tbsp) oil, then Italian sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**

• Strain pickled shallots
• Add tomatoes, cucumber, pickled shallots and arugula-spinach mix to bowl with vinaigrette. Toss to coat.
• Add croutons. Toss to coat.
• Divide panzanella between bowls.
• Top with mozzarella-stone fruit mixture.
• Drizzle remaining pesto overtop.

If you've opted to add Italian sausage, reheat the same pan over med-high. When hot, add 1/2 tbsp (1 tbsp) oil, then Italian sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**