Harvest Salad

At a glance, this may look like an everything-but-the-kitchen-sink salad, but its seasonal ingredients meld beautifully. Soaking the shallots in vinegar pickles them slightly.

Servings: 8

3 cups (750 mL) cubed pumpernickel bread or rye bread
1 pkg (4 oz/115 g) mâche or mixed greens
3 heads belgian endive, separated in leaves
4 oz (113 g) blue cheese, crumbled
2 hard-cooked eggs, chopped
1 apple, cut in chunks
1/2 cup (125 mL) walnut halves
Dressing:
2 tsp (10 mL) caraway seeds
1/3 cup (75 mL) finely chopped shallots or onions
3 tbsp (45 mL) white wine vinegar
1/4 tsp (1 mL) salt
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) white pepper
1/3 cup (75 mL) extra-virgin olive oil

On baking sheet, bake bread cubes in 350°F (180°C) oven until crisp, about 10 minutes. Transfer to large bowl.
Dressing: Meanwhile, in small skillet, toast caraway seeds over medium-low heat until fragrant, about 2 minutes; let cool slightly. With mortar and pestle or bottom of heavy pot, crush seeds.
In small bowl, combine shallots, vinegar and salt and let stand for 5 minutes. Stir in mustard, garlic, pepper and caraway seeds; whisk in oil.
Add mâche, Belgian endive, blue cheese, eggs, apple and walnuts to croutons. Pour dressing over top; toss to coat.