Corned Beef Salad

• 2 cups rye bread, torn into 1-in. pieces (about 3 oz.)
• 3 tablespoons unsalted butter, melted
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground pepper, divided
• 1/2 teaspoon caraway seeds
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons whole-grain mustard
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped shallot
• 1 teaspoon honey
• 1 qt. loosely packed torn butter lettuce (about 3 oz.)
• 3 cups torn romaine lettuce (about 2 oz.)
• 3 cups torn green-leaf lettuce (about 2 oz.)
• 12 ounces cooked corned beef, torn into large shreds and warmed

1. Preheat oven to 375u0b0. Toss together bread, butter, 1/2 tsp. salt, 1/8 tsp. pepper, and the caraway seeds. Spread on a rimmed baking sheet and bake until lightly toasted, 12 to 14 minutes.
2. Whisk together oil, vinegar, mustards, shallot, honey, and remaining 1/4 tsp. salt and 1/8 tsp. pepper in a large bowl. Add lettuces; toss gently to coat.
3. Spread dressed lettuces on a large platter. Top with rye croutons and torn corned beef.
4. Wine pairing: Benessere Vineyards 2014 Estate Sangiovese (St. Helena; $32)

rye bread, unsalted butter, kosher salt, freshly ground pepper, caraway seeds, extravirgin olive oil, white wine vinegar, wholegrain mustard, mustard, shallot, honey, butter, torn romaine lettuce, torn greenleaf, beef

Taken from www.myrecipes.com/recipe/corned-beef-salad (may not work)