a beautiful, crunchy, and rustic winter salad with sherry vinaigrette and torn croutons
In a mixing bowl, whisk together the sherry vinegar, pomegranate juice, lemon juice, and maple syrup. Slowly drizzle in the olive oil, whisking until incorporated. Stir in the tarragon and salt.
Heat a large sauté pan over medium heat. Add enough olive oil to fully coat the pan and come up the sides about ¼ of an inch. When the oil is hot, toss in the torn bread. Toast the bread, stirring often, until golden and crispy on the outside, but still slightly soft on the inside. Transfer the croutons to a paper towel lined plate and season with a pinch of salt immediately.
Cut the root off each endive. Separate the leaves and throw them into a bowl. Repeat with the radicchio, tearing the leaves as needed, but keeping them nice and big. Add the radishes, fennel, both beets, butter lettuce, and arugula. Toss the vegetables and lettuces with the vinaigrette, adding in small amounts at a time. Save any leftover vinaigrette you may have for another use. Plate the salad in a large bowl and top with the torn croutons.