Ham And Cheese Salad With Rye Bread Croutons

• 4 slices of seeded rye bread, cut into 1 by 1/2 inch cubes
• 1/4 cup plus 1 tablespoon canola oil
• 3 tablespoons grainy mustard
• 3 tablespoons mayonnaise (I use Hellmans)
• 2 tablespoons cider vinegar
• fresh ground black pepper, to taste
• 1 cup celery, chopped (3 ribs)
• 1 lb smoked ham, thickly sliced, then cut into 1 by 1/2 inch cubes
• 6 ounces gruyere cheese, coarsely shredded (2 Cups)
• 1/4 cup chives, snipped

1. Preheat the oven to 350 degrees F.
2. On a rimmed baking sheet, toss the rye bread cubes with 2 Tablespoons of the canola oil. Bake for about 15 minutes, stirring once, until the bread is lightly toasted. Let cool.
3. In a bowl, whisk the mustard with the mayo and vinegar. Gradually whisk the remaining 3 Tablespoons of canola oil and season with pepper to taste. Add the chopped celery, ham, Gruyere, snipped chives and the rye bread croutons. Toss well and serve immediately.
4. Note: the rye bread croutons can be made in advance and stored in an airtight container for up to 1 day.

seeded rye bread, canola oil, grainy mustard, mayonnaise, cider vinegar, fresh ground black pepper, celery, ham, gruyere cheese, chives

Taken from www.food.com/recipe/ham-and-cheese-salad-with-rye-bread-croutons-458000 (may not work)