Arugula Bread Salad

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 muscadines from your box!

4 ounces manchego cheese, finely grated

Arugula 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, and drizzle the vinaigrette over it, and toss to coat. Taste and season with salt and pepper as needed.

Recipe sourced from Full Belly Farm