Bay Wolf Salad Of Bitter Greens With Shepherd's Cheese

• 4 slices French bread, crusts removed, cut in 1/4-inch cubes, enough to make 1 cup
• 6 tablespoons light, extra-virgin olive oil
• 3 1/2 ounces Shepherd's cheese, enough to make approximately 1 1/2 lightly packed cups
• 2 tablespoons balsamic vinegar, or to taste
• 2 quarts bitter greens (see note) torn into bite-size pieces
• Black and white peppercorns mixed half and half in grinder

1. In a small, heavy skillet over medium heat, saute the bread cubes in two teaspoons of oil until they are golden and crisp throughout.
2. Drain on absorbent paper and set aside.
3. Use a mandoline or cheese slicer to shave very thin slices of cheese roughly one by two inches.
4. They should be thin enough so that the edges look frayed and curl slightly.
5. Set cheese aside.
6. Combine the remaining oil with the vinegar, beat well and taste.
7. The dressing should be sharp but not unpleasantly acid.
8. More vinegar may be needed.
9. Toss the greens and croutons with the dressing and divide among serving plates.
10. ''Float'' the cheese slices on the salads and top each with a light speckling of freshly ground peppers.

bread, light, s cheese, balsamic vinegar, bitter, black

Taken from cooking.nytimes.com/recipes/2757 (may not work)