Artichoke, Walnut, and Mesclun Salad

• a 1/2-inch-thick slice whole-wheat bread
• 2 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons white-wine vinegar
• 1/4 cup walnuts, chopped coarse, toasted until golden, and cooled
• a 6-ounce jar marinated artichoke hearts, drained and chopped
• 6 cups loosely packed mesclun (mixed baby greens, about 1/4 pound), rinsed and spun dry

1. Preheat oven to 375F.
2. Brush bread with 1 tablespoon oil and cut into 1/2-inch cubes.
3. On a baking sheet toast cubes in middle of oven until golden, about 5 minutes, and cool.
4. In a bowl whisk together vinegar, remaining 1 1/2 tablespoons oil, and salt and pepper to taste until emulsified.
5. Add croutons, walnuts, artichokes, and mesclun and toss until combined.

bread, extravirgin olive oil, whitewine vinegar, walnuts, hearts

Taken from www.epicurious.com/recipes/food/views/artichoke-walnut-and-mesclun-salad-12022 (may not work)