Antoine's Salad Recipe

Prepare and toast croutons

Preheat oven to 375°F (190°C). Spread bread cubes on a rimmed baking sheet. In a small saucepan or microwave-safe bowl melt butter with olive oil and smashed garlic until fragrant (about 30–45 seconds). Remove and discard the garlic clove. Pour butter-oil over bread cubes, sprinkle thyme, salt and pepper, and toss thoroughly so cubes are evenly coated. Spread in a single layer and bake 12–15 minutes, tossing once halfway, until golden and crisp. Remove and cool; croutons will crisp further as they cool.

Make vinaigrette

In a small bowl or jar add red wine vinegar, minced shallot, Creole mustard, honey, lemon juice, Worcestershire, hot sauce (if using), salt and pepper. Whisk to combine. Slowly stream in the 1/2 cup olive oil while whisking vigorously (or secure jar lid and shake vigorously) until dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more honey for sweetness, more mustard for tang, or a pinch of cayenne for heat. Chill briefly if not using immediately.

Place the mixed salad greens in a large bowl and toss gently to lighten.

Add halved cherry tomatoes and the thinly sliced shallot to the greens.

Crumble the chèvre into small bite-sized pieces over the salad, reserving a few larger crumbles for garnish if desired.

Add 1 to 1 1/2 cups of the cooled house-made croutons to the bowl.

Drizzle about 3 to 4 tablespoons of the Acadiana honey Creole mustard vinaigrette over the salad (start with 3 tbsp and add more to taste). Toss gently but thoroughly so ingredients are coated and croutons begin to absorb some dressing.

Taste and season with the remaining 1 tsp coarse sea salt and 1 tsp freshly ground black pepper split across servings as needed (you may not need full amounts depending on your vinaigrette). Sprinkle chopped fresh chives over the top and garnish with reserved chèvre crumbles.

Divide onto plates and serve immediately so croutons remain crisp.