Garrotxa Bread Salad

• 1/2 loaf ciabatta bread, cut into 1" pieces
• 4 tablespoons olive oil, divided
• Kosher salt, freshly ground 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 (quince paste), cut into 1/4" pieces
• 4 ounces Garrotxa cheese, finely grated on a Microplane
• Baby arugula (for serving)
• Membrillo is available at specialty foods stores and some supermarkets, and online.

1. Preheat oven to 375u0b0F. Toss bread pieces with 2 tablespoons olive oil on a rimmed baking sheet to nicely coat; season with salt and pepper. Spread out in a single layer and bake, tossing halfway through, until bread is golden and crisp on the outside but still chewy inside, 8-10 minutes.
2. Meanwhile, whisk horseradish, vinegar, mustard, and honey in a small bowl to combine. Whisking constantly, drizzle in vegetable oil, then remaining 2 tablespoons olive oil.
3. Toss toasted bread, membrillo, and Garrotxa cheese in a large bowl to combine. Add arugula, drizzle horseradish vinaigrette over, and toss to coat. Taste salad and season with salt and pepper as needed.

bread, olive oil, kosher salt, horseradish, white wine vinegar, mustard, honey, vegetable oil, garrotxa cheese, arugula, some supermarkets

Taken from www.epicurious.com/recipes/food/views/garrotxa-bread-salad-56389950 (may not work)