Ingredients
8
oz ciabatta bread, cut into 1-inch cubes (about 5 cups)
1
tablespoon olive oil
1/4
cup plus 1 teaspoon olive oil
2
tablespoons cider vinegar
1
tablespoon honey
1
teaspoon country-style Dijon mustard
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
8
cups arugula
1/2
cup dried cherries
1/2
cup chopped smoked almonds
1/2
cup crumbled chèvre (goat) cheese (2 oz)
Preparation
Heat oven to 450°F. In large bowl, place bread cubes. Drizzle with 1 tablespoon oil; toss to coat. Spread bread cubes in single layer on ungreased cookie sheet. Bake about 10 minutes or until toasted.
In small bowl, mix dressing ingredients with whisk.
In large bowl, toss arugula, cherries, almonds and croutons. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.
