Arugula or Mizuna Bread Salad

Recipe adapted from a Bobby Flay recipe, for Bon Appetit


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


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.