Ingredients
2 tbsp. extra-virgin olive oil, plus 1/4 cup
4 slice thick crusty bread
1 tsp. finely minced shallot
1/2 tsp. salt
1/4 tbsp. Freshly ground black pepper
1 tbsp. sherry wine vinegar
1 large bunch arugula
c. black olives (preferably oil cured)
1/2 lb. fresh mozzarella at room temperature
Preparation
Step 1To make croutons: Heat 2 tablespoons olive oil in a medium skillet until simmering. Add bread and fry, tossing until crisp and golden on all sides. Set aside to cool slightly.Step 2To make dressing: In a small bowl, combine minced shallot, salt, pepper, and vinegar. Whisk in 1/4 cup olive oil.Step 3Toss arugula with dressing in a large bowl. If desired, add more salt and pepper to taste. Divide greens among 4 plates. Scatter olives and croutons over each plate, then lay mozzarella slices on top.
