Arugula or Mizuna Bread Salad
Recipe adapted from a Bobby Flay recipe, for Bon Appetit
Ingredients
1/2 loaf ciabatta bread, cut into 1-inch pieces
4 tablespoons olive oil, divided
kosher salt, black pepper
2 tablespoons drained prepared horseradish
2 tablespoons white wine vinegar
1 tablespoon dijon mustard
1 teaspoon honey
2 tablespoons vegetable oil
2 ounces membrillo, or a diced apple or pear, or the grapes from your box!
4 ounces manchego cheese, finely grated
all the arugula or mizuna from your box
Instructions
Preheat your oven to 375º. Toss the bread with 2 tablespoons olive oil on a rimmed baking sheet and season with salt and pepper. Spread out in a single layer and bake, tossing halfway through, until the bread is golden and crisp (about 8 minutes).
Whisk the horseradish, vinegar, mustard and honey together in a small bowl. Whisking constantly, drizzle in the vegetable oil and the remaining 2 tablespoons olive oil.
Toss the toasted bread, membrillo or fruit and the manchego in a bowl to combine. Add the arugula or mizuna, and drizzle the vinaigrette over it, and toss to coat. Taste and season with salt and pepper as needed.
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