Recipe makes 4 portions
2 cloves Garlic, grated on a zester or finely chopped
¼ cup Grapeseed Oil or Regular Olive Oil
1 tsp. Kosher Salt
2 cups Bread that is cut into ½ inch cubes
4 cups Salad Greens, such as Romaine, Spinach, Red Leaf or Green Leaf
1 lb. Fresh Ripe Tomatoes, Heirloom or other hybrid varieties, diced
3 or 4 Radish, thinly sliced
12 Olives, sliced into rounds
3 ounces Mimolette Cheese, grated
Preheat the oven to 350F convection. In a large bowl stir together the garlic, oil and salt. Add the bread cubes to the bowl and toss the bread to evenly coat with the oil mixture. Spread the raw croutons out on a baking pan in a single layer. Bake the bread for 6 to 9 minutes until the croutons are browned and crispy. Remove the pan from the oven and let the croutons cool while making the salad.
In a large bowl toss the frisee and salad greens with the aged sherry vinaigrette; divide the dressed greens between serving plates.
Scatter some of the tomatoes, radish, olives and cheese around each portion of salad and serve right away.
¼ cup Aged Sherry Vinegar
1 Tb Dijon Mustard
2 Tb Extra Virgin Olive Oil
½ tsp. each Sea Salt and Fresh Pepper
Whisk all ingredients together to blend. The vinaigrette can be kept refrigerated for up to 7 days.