Frisee With Croutons and Spicy Olives

• 1 1/2 cups 1-inch bread cubes
• 1 tablespoon olive, canola or peanut oil
• 1 tablespoon spicy mustard
• 1 teaspoon crushed and finely chopped garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 large or 2 small heads frisee, cut into 2-inch pieces 5 to 6 cups
• 1/4 cup pitted spicy green olives
• 1/4 cup sun-dried tomatoes in oil, drained

1. Drop bread cubes into a skillet and sprinkle oil over them.
2. Toss gently and cook over high heat, tossing occasionally, until cubes are browned on all sides.
3. Remove from skillet.
4. Mix mustard, garlic, salt, pepper and vinegar in a large serving bowl.
5. Stir in oil.
6. Add the frisee, olives and sun-dried tomatoes to the bowl and toss thoroughly.
7. Divide among 4 salad plates and sprinkle the croutons on top.

bread, olive, spicy mustard, garlic, salt, pepper, red wine vinegar, extra virgin olive oil, green olives, tomatoes

Taken from cooking.nytimes.com/recipes/1013885 (may not work)