Mesclun Salad with Balsamic Vinaigrette

[Guest guest]

Mesclun Salad with Balsamic Vinaigrette

 

2 heaping cups 1 " sourdough bread cubes

3/4 c. plus 1 T. extra-virgin olive oil

Salt and pepper to taste

1 clove garlic

1/4 c. Balsamic Vinegar

1 T. Dijon mustard

12 lightly packed cups mesclun greens

1 c. dried cranberries

1/2 c. pecan halves

2 T. finely chopped fresh thyme leaves

 

Heat oven to 350 degrees. Toss bread cubes with 1 T. of the oil in a

large bowl and season with salt and pepper. Arrange bread cubes on a

baking sheet and bake until crisp and golden brown, about 12-14

minutes. Let cool.

 

Roughly chop garlic; sprinkle with a little salt. Using the side of

a knife, scrape garlic into a paste; transfer into a bowl. Add

vinegar and mustard; whisk to combine. Slowly drizzle in remaining

oil while whisking constantly to form a smooth vinaigrette. Season

with salt and pepper to taste.

 

Combine croutons, mesclun, cranberries, pecans, and thyme in a bowl.

Add some of the dressing; toss well to combine.