Vinaigrette
2 T red wine vinegar
1 t Dijon mustard
1 t minced shallots
½ t chopped fresh thyme
½ t minced garlic
1/3 c olive oil
Kosher salt and fresh ground black pepper
Salad
4 slices rustic bread, cut 1” thick
Olive oil
24 black olives, oil-cured
½ pint cherry tomatoes, cut in half
6 oz fresh mozzarella cheese, cubed
4 c salad greens
1 T pesto
¼ c fresh grated parmesan cheese
¼ c pine nuts, toasted
4 lemon wedges
For vinaigrette, combine vinegar, mustard, shallots, thyme, and garlic in a bowl. Slowly whisk in oil in a steady stream until dressing emulsifies. Season with salt and pepper, set aside.
Liberally brush both sides of bread with oil. Gill bread on both sides until golden and nicely marked by the heat. Remove, then use a serrated knife to cut into cubes. Put bread into serving bowl with the olives, tomatoes, mozzarella, and greens. Whisk the pesto into the vinaigrette. Pour the dressing over the salad and toss well. There should be enough to soak into the bread, but the salad greens shouldn’t be drenched.
Divide the salad among four plates. Scatter with parmesan cheese and pine nuts. Serve with lemon and fresh ground pepper.