Bay Wolf Salad Of Bitter Greens With Shepherd's Cheese

4 slices French bread, crusts removed, cut in 1/4-inch cubes, enough to make 1 cup
6 tablespoons light, extra-virgin olive oil
3 ½ ounces Shepherd’s cheese, enough to make approximately 1 1/2 lightly packed cups
2 tablespoons balsamic vinegar, or to taste
2 quarts bitter greens (see note) torn into bite-size pieces
Black and white peppercorns mixed half and half in grinder

Nutritional Information
- Nutritional analysis per serving (6 servings)
  223 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 5 grams protein; 16 milligrams cholesterol; 260 milligrams sodium

Four generous or six small servings

In a small, heavy skillet over medium heat, saute the bread cubes in two teaspoons of oil until they are golden and crisp throughout. Drain on absorbent paper and set aside.
Use a mandoline or cheese slicer to shave very thin slices of cheese roughly one by two inches. They should be thin enough so that the edges look frayed and curl slightly. Set cheese aside.
Combine the remaining oil with the vinegar, beat well and taste. The dressing should be sharp but not unpleasantly acid. More vinegar may be needed.
Toss the greens and croutons with the dressing and divide among serving plates. ”Float” the cheese slices on the salads and top each with a light speckling of freshly ground peppers.

Greens should be a balanced assortment of whatever is best in the market. Choose among arugula, radicchio, baby mustard, dandelion, endive, chicory, cress, etc.

15 minutes