Ingredients

• 1/2 loaf sliced rustic bread
• 2 tablespoons pesto
• 1 pint cherry tomatoes, halved
• 8 ounces cheese curds (recommended: Mt. Townsend)
• 1/2 cup mixed greens (basil, arugula, watercress, herbs)
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small shallot
• 1 clove garlic
• 1/2 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon chopped fresh marjoram leaves
• 1/2 teaspoon fresh oregano
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground black pepper

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Instructions

1. Preheat a grill to medium.
2. Brush the sliced bread with pesto and grill until slightly charred. Remove the bread from the grill, cut it into 1-inch cubes and add it to a serving bowl. Gently stir in the tomatoes, cheese curds, and the mixed greens.
3. Vinaigrette: Add the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil and salt and pepper, to taste, to a food processor. Pulse to combine. Pour the vinaigrette over the salad let it soak into the bread for 20 minutes before serving.