Nothing beats fresh chunky sourdough croutons in this salad. I used leftover fugasse but any sourdough will work!
Dressing:
1 tablespoon grainy mustard
4 tablespoons apple cider vinegar
2 teaspoons honey
salt and pepper
4 tablespoons olive oil
2 ears of uncooked corn
1 cup sliced grapes
1 avocado
1 small red onion
1/4 cup goats cheese
1/2 cup macadamia nuts
1 large cucumber
1 small container of mixed greens
Method:
I like to add the red onion to the bowl with the dressing while everything else is prepped to allow them to soften a bit. I used fresh, uncooked corn, avocado, grapes, goat cheese, macadamia nuts and cucumbers. This salad is the perfect side to a roast chicken! Add the sourdough croutons just a bit before serving so they stay a little crisp.
To make the croutons:
Add diced bread cubes to a sheet tray and drizzle with olive oil. Bake at 350 for about 30 minutes or until the are crisp and dried.