Ingredients

2 heaping cups 1" cubes sourdough bread

3⁄4 cup plus 1 tbsp. extra-virgin olive oil

Salt and freshly ground black pepper

1 clove garlic

1⁄4 cup balsamic vinegar

1 tbsp. dijon mustard

12 lightly packed cups mesclun greens

1 cup dried cranberries

1⁄2 cup pecan halves, toasted

2 tbsp. finely chopped fresh thyme leaves

4 oz. goat cheese, chilled

Preparation

  1. Heat oven to 350°. Toss bread cubes with 1 tbsp. of the oil in a large bowl and season with salt and pepper to taste. Arrange bread cubes on a baking sheet and bake until crisp and golden brown, 12-14 minutes. Let cool.

  2. Roughly chop garlic; sprinkle with a little salt. Using the side of a knife, scrape garlic into a paste; transfer to a bowl. Add vinegar and mustard; whisk to combine. Slowly drizzle in remaining oil while whisking constantly to form a smooth vinaigrette. Season with salt and pepper to taste.

  3. Combine croutons, mesclun, cranberries, pecans, and thyme in a bowl. Add some of the dressing; toss well to combine. (Reserve remaining dressing for another use.) Crumble goat cheese over salad and divide between plates.