Tender Greens with Prosciutto, Croutons and Walnut Oil Vina

• 1/2 cup walnut oil
• 3 medium garlic cloves peeled, crushed
• 1 cup, cubed bread 1/2 inch
• 1 pinch black pepper
• 18 teaspoons black pepper
• 1 tablespoon red wine vinegar 5 to 6% acidity
• 1 1/2 teaspoons chicken broth or canned lowsodium broth
• 1 1/2 teaspoons white wine dry
• 4 slices prosciutto paper thin
• 6 cups mixed salad greens loosely packed, bibb, boston, or redleaf lettuce

1. In a heavy medium skillet, heat 1/4 cup of the walnut oil over moderately low heat.
2. Add the garlic and cook, stirring, until golden, about 10 minutes.
3. Remover and discard the garlic.
4. Increase the heat to moderately high.
5. Add the bread cubes and saute, turning, until golden brown and crisp on all sides, about 5 minutes.
6. Season with a pinch each of salt and pepper and drain on paper towels; set aside.
7. In a small bowl, whisk the vinegar, chicken stock and wine.
8. Add the remaining 18 teaspoon each of salt and pepper, then gradually whisk in the remaining 1/4 cup walnut oil.
9. Cut each slice of prosciutto into 4 lengthwise strips.
10. In a large bowl, lightly coat the greens with the dressing.
11. Add the croutons and toss well.
12. Place the salad on 2 large dinner plates and arrange the prosciutto strips decoratively on top.
13. Serve immediately.

walnut oil, garlic, black pepper, black pepper, red wine vinegar, chicken broth, white wine, thin, mixed salad greens

Taken from recipeland.com/recipe/v/tender-greens-prosciutto-crouto-35223 (may not work)