Autumn Panzanella Salad

Ingredients

• 12 oz. ciabatta, torn into 1 1/2″ pieces
• 3⁄4 cup olive oil
• Kosher salt and freshly ground black pepper, to taste
• 10 oz. pancetta, cut into 2″ strips
• 2 shallots, thinly sliced
• 1⁄4 cup red wine vinegar
• 1 1⁄2 tbsp. lemon juice
• 1 tbsp. finely chopped thyme
• 1⁄2 tbsp. finely chopped rosemary
• 1 tbsp. honey
• 5 cups baby arugula
• 1⁄2 cup pine nuts, lightly toasted
• 1⁄2 cup dried cranberries

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