Fall Green Salad With Apples, Nuts, And Pain D'Épice Dressing

• 3/4 cup walnut halves or hazelnuts
• 2 cups 1/2-in. cubes rustic multigrain loaf with crusts removed
• 4 tablespoons roasted walnut oil* or roasted hazelnut oil, divided
• 1 teaspoon orange zest
• 1/3 cup orange juice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• About 1/4 tsp. each kosher salt and pepper
• 2 qts. lightly packed small lettuce leaves or pieces, preferably a mix of colors
• 2 cups lightly packed frisee
• 1 tart-sweet apple such as Jonathan, thinly sliced

1. Preheat oven to 350u0b0. Put walnuts in a pie pan. In another pie pan, toss bread with 1 tbsp. oil. Bake walnuts and bread, stirring occasionally, until walnuts are golden and croutons are golden and crisp, 12 to 15 minutes. Let cool. Coarsely chop nuts.
2. Whisk remaining 3 tbsp. oil, the zest, orange juice, spices, and 1/4 tsp. each salt and pepper in a large bowl. Toss gently with lettuce, frisee, apple, nuts, and croutons. Add more salt and pepper to taste if you like.
3. *Find at well-stocked grocery stores and latourangelle.com
4. Note: Nutritional analysis is per serving.

walnut halves, roasted walnut oil, orange zest, orange juice, cinnamon, ground ginger, nutmeg, ground cloves, salt, colors, frisuee, tartsweet apple

Taken from www.myrecipes.com/recipe/fall-green-salad-0 (may not work)