Bitter Greens Salad with Sourdough Croutons and Warm Tomato Vinaigrette

Ingredients

• 6 cups arugula trimmed
• 0.3 cup balsamic vinegar 
• 0.3 teaspoon pepper black
• 1.5 tablespoons brown sugar 
• 2 teaspoons dijon mustard 
• 3 cups endive thinly sliced
• 1.5 tablespoons olive oil extravirgin
• 4  garlic cloves thinly sliced
• 0.3 teaspoon garlic powder 
• 0.5 teaspoon lemon pepper 
• 2 ounces parmesan cheese fresh grated
• 1.5 cups plum tomatoes diced seeded
• 3 cups radicchio thinly thinly sliced
• 0.3 teaspoon salt 
• 0.3 cup shallots finely chopped
• 8 ounces sourdough bread cut into 3/4-inch cubes ( 6 cups)

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 35
2. To prepare croutons, arrange bread cubes on a baking sheet. Lightly coat bread cubes with cooking spray.
3. Sprinkle evenly with lemon pepper and garlic powder; toss to coat.
4. Bake at 350 for 10 minutes or until crisp, stirring once.
5. To prepare salad, combine arugula, radicchio, and escarole in a large bowl.
6. To prepare vinaigrette, heat oil in a nonstick skillet over medium heat.
7. Add shallots and garlic; cook 5 minutes, stirring occasionally.
8. Add tomato; cook 2 minutes, stirring frequently. Stir in vinegar, sugar, mustard, salt, and black pepper. Reduce heat to low; cook 2 minutes or until warm.
9. Drizzle warm vinaigrette over salad; toss gently to coat.
10. Place 1 cup salad on each of 9 salad plates; top each serving with about 2 1/2 teaspoons cheese. Divide croutons evenly among salads.