Mesclun Salad with Celery and Croutons

• 1 cup 3/4-inch cubes crusty bread
• 1 tablespoon balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon Dijon mustard
• 3 celery ribs
• 2 heads Bibb lettuce
• 4 cups loosely packed mesclun (mixed baby greens)

1. Preheat oven to 300F.
2. On a baking sheet bake bread cubes in middle of oven until lightly toasted and let cool.
3. In a small bowl whisk together vinegar, oil, and mustard and season with salt and pepper.
4. Cut celery diagonally unto 1/2-inch slices.
5. Tear Bibb lettuce into bite-size pieces.
6. In a large bowl toss all greens, celery, and croutons with dressing and season with salt and pepper.

crusty bread, balsamic vinegar, extravirgin olive oil, mustard, celery, bibb lettuce

Taken from www.epicurious.com/recipes/food/views/mesclun-salad-with-celery-and-croutons-14188 (may not work)