WASHINGTON (WUSA9) -- We're thinking spring now, despite the low temperatures. Matchbox food group chef, Daniel Watterson joined Mike Hydeck to prepare a healthy spring sampling.

Matchbox will have a revamped spring menu just in time for the warmer weather, and Chef Watterson demonstrated how to make cornbread panzenella salad, a perfect dish for warmer temperatures.

See the Recipe below for Cornbread Panzenella Salad.

INGREDIENTS: 1 cup cucumber diced

2 cups heirloom tomatoes (quartered)

1/4 red onion diced

1.5 cups cornbread croutons

3 tbs. red wine vinaigrette

1 cup frisee

2 cups arugula

1 tbs olive oil

salt

pepper

2 oz. goat cheese

Cornbread croutons

1 lb. cooked cornbread (homemade or store bought)

3 tbs. olive oil.


METHOD:

1. Mix cucumber, tomatoes, red onion and cornbread croutons. Toss in vinaigrette

2. Plate the cucumber/ tomato mixture

3. In a separate bowl mix the arugula, frisee, olive oil, salt and pepper

4. Mound the greens on top of the cucumber/ tomato mixture

5. Crumble the goat cheese on top of each salad.

Cornbread croutons

1. Cut cornbread into 1 in. cubed size pieces.

2. Drizzle olive oil, salt & pepper on croutons.

3. Bake in a 350 oven for 10 minutes or until lightly brown and crispy.

4. Allow to cool.