Ingredients
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1/2 French baguette
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6 tbsp olive oil, divided
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3 tbsp fig jam
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2 tbsp white balsamic vinegar
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1 (6 oz) bag baby spinach
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1 (4 oz) pkg sliced prosciutto
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1/2 cup sliced and quartered hard salami
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1/2 cup stuffed green olives
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10 pepperoncini
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1 (6.5 oz) jarred marinated artichoke hearts, drained
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1/2 cup cubed Cabot ® Vermont Extra Sharp Cheddar Cheese
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1 (4 oz) container blue cheese crumbles
Steps
1
Preheat oven to 350°F. Line a baking sheet with parchment. Cut or tear the bread into ½-inch cubes to make 2 cups. Add bread to prepared pan and toss with 3 tbsp oil. Season with salt and pepper. Bake bread 10–12 min., until golden and toasted, stirring halfway through. Let cool.
2
Meanwhile, in a small bowl, whisk the jam, vinegar, and remaining 3 tbsp oil until smooth. Season with salt and pepper.
3
In a large shallow serving bowl, gently toss the spinach with some fig vinaigrette. Arrange the prosciutto, salami, olives, pepperoncini, artichoke hearts, cheeses, and homemade croutons in sections on top of spinach. Drizzle remaining vinaigrette over salad and toss, if desired.
