Farmer's Salad with Bacon and Walnuts

• 6 ounces lean slab bacon, sliced 1/3 inch thick and cut into 1-inch sticks
• 2 slices firm white bread, cut into 1/2-inch cubes
• 1/2 cup coarsely chopped walnuts
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon walnut oil
• Salt and freshly ground pepper
• 4 cups mesclun (1/4 pound)
• 12 cherry tomatoes, halved
• 1/4 cup minced chives

1. Preheat the oven to 350.
2. In a medium skillet, cook the bacon over moderately low heat until lightly browned and crisp, about 8 minutes.
3. Drain on paper towels.
4. Spread the bread cubes and walnuts on 2 baking sheets and bake for about 8 minutes, or until browned and crisp.
5. In a large salad bowl, whisk the vinegar with the garlic and olive and walnut oils; season with salt and pepper.
6. Add the mesclun, tomatoes and chives and toss to coat.
7. Add the bacon, croutons and walnuts, toss well and serve.

lean, white bread, walnuts, red wine vinegar, garlic, extravirgin olive oil, walnut oil, salt, cherry tomatoes, chives

Taken from www.foodandwine.com/recipes/farmers-salad-with-bacon-and-walnuts (may not work)