3/4 cup walnut halves or hazelnuts
2 cups 1/2-in. cubes rustic multigrain loaf with crusts removed
4 tbsp roasted walnut oil
1 tsp orange
3/4 cup walnut halves or hazelnuts
2 cups 1/2-in. cubes rustic multigrain loaf with crusts removed
4 tbsp roasted walnut oil
1 tsp orange zest
1/3 cup orange juice
1/2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp ground cloves
About 1/4 tsp. each kosher salt and pepper
2 qts. small lettuce leaves
2 cups frisée
1 tart-sweet apple thinly sliced
1. Preheat oven to 350°. Put walnuts in a pie pan. In another pie pan, toss bread with 1 tbsp. oil. Bake walnuts and bread, stirring occasionally, until walnuts are golden and croutons are golden and crisp, 12 to 15 minutes. Let cool. Coarsely chop nuts.
2. Whisk remaining 3 tbsp. oil, the zest, orange juice, spices, and 1/4 tsp. each salt and pepper in a large bowl. Toss gently with lettuce, frisée, apple, nuts, and croutons. Add more salt and pepper to taste if you like.
