Escarole and Roquefort Salad with Crispy Croutons

• 1/2 loaf whole wheat bread (about 1 pound), crusts trimmed, bread cut into 1/2-inch dice
• 3/4 cup plus 1 1/2 tablespoons pure olive oil
• Salt and freshly ground pepper
• 1/3 cup red wine vinegar
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried oregano
• 1 garlic clove, minced
• 1 small shallot, minced
• Pinch of sugar
• 1/4 cup freshly grated Parmesan cheese
• 5 heads of escarole (about 4 pounds), dark green leaves discarded, the rest torn into bite-size pieces
• 6 ounces Roquefort cheese, crumbled, at room temperature

1. Heat the oven to 400.
2. On a large baking sheet, toss the diced bread with 1 1/2 tablespoons of olive oil and season with salt and pepper.
3. Toast for 10 minutes, stirring once, until golden brown.
4. In a bowl, whisk the remaining 3/4 cup of oil with the vinegar, thyme, oregano, garlic, shallot, sugar, Parmesan cheese and 1 teaspoon each of salt and pepper.
5. In a large bowl, toss the escarole hearts with the dressing.
6. Garnish with the croutons and Roquefort and serve.

whole wheat bread, olive oil, salt, red wine vinegar, thyme, oregano, garlic, shallot, sugar, freshly grated parmesan cheese, cheese

Taken from www.foodandwine.com/recipes/escarole-and-roquefort-salad-with-crispy-croutons (may not work)