4 slices crusty sourdough bread, crusts removed
4 T. unsalted butter
1 oz. Dry Jack cheese, finely shredded
3 T. red wine vinegar
6 T. grapeseed or canola oil
1 T. coarsely chopped flat-leaf parsley
Salt & pepper
8 slices bacon
8 cups fresh baby spinach leaves
12 cherry tomatoes, halved
Heat oven to 400°F.
Tear or cut bread into 1-inch pieces. Place bread pieces on a baking sheet and toast in oven, stirring pieces halfway through to ensure they cook evenly, 8 minutes or until they are dry and crisp. Remove from oven; keep oven on.
Melt butter in a small saucepan; drizzle the butter over croutons, tossing to coat them. Arrange butter-coated croutons close together in a single layer on the baking sheet. Sprinkle cheese generously over croutons; return them to oven. Bake about 5 minutes or until cheese has melted and croutons are golden. Remove from oven; set aside to cool.
Place vinegar in a medium bowl. Slowly add oil, whisking constantly to blend. Whisk in parsley and season with salt and pepper to taste.
Heat a large skillet over medium heat. Add bacon and cook about 3 minutes per side or until crisp and golden. Transfer to paper towels to drain.
Meanwhile, in a large bowl, toss spinach leave with enough vinaigrette to coat; season with salt and pepper to taste. Break half the bacon into bite-size pieces and add to the salad. Divide the salad among 4 serving plates; arrange remaining bacon over salads. Garnish each with cherry tomatoes and croutons.
Also, consider adding a sliced egg and strawberries.