Place bread cubes and butter in a medium skillet over medium heat. Toast, stirring frequently, until cubes are golden and crisp, about 5–7 minutes. Remove to a plate to cool.

If using prosciutto or country ham, tear into 1" ribbons and set aside. Crumble the goat cheese into small pieces. Thinly slice radishes and green onion. Lightly pick chervil leaves from stems.

Dressing — Touraine Rose d'Orfeuille Vinaigrette

In a small bowl or jar combine white wine vinegar, champagne vinegar, Dijon mustard, honey, finely chopped shallot, sea salt, and freshly ground black pepper. Whisk or shake to dissolve the salt and mustard.

Slowly drizzle in the extra-virgin olive oil while whisking briskly (or close jar and shake) to emulsify. Taste and add rosewater one drop at a time (up to 1 tsp) until a subtle floral note is present but not perfumed. Adjust seasoning with additional salt or pepper to taste. The vinaigrette should be bright, slightly sweet, and floral.

Assemble salad

Place the mixed lettuces and chopped endive in a large bowl. Add the sliced radishes, sliced green onion, and most of the torn prosciutto (reserve a small amount for garnish).

Add half of the crumbled goat cheese and about two-thirds of the toasted croutons to the bowl.

Drizzle about two-thirds of the vinaigrette over the salad and toss gently but thoroughly with clean hands or salad tongs until all leaves are lightly coated. Taste and add more vinaigrette if needed — you want a light coating, not saturation.

Transfer the dressed salad to a serving platter or divide among plates. Scatter remaining goat cheese, reserved prosciutto ribbons, and remaining croutons over the top. Garnish with chervil leaves and lemon zest strips for brightness.

Finish with a grind of fresh black pepper and, if desired, a few drops of extra-virgin olive oil. Serve immediately so croutons remain crisp.