for the croutons:
a few slices day-old cornbread (I used this country ham cornbread), cut into bite-sized cubes
2-3 tablespoons olive oil
for the salad:
1/3 cup toasted walnut pieces*
3 small-medium roasted beets, chopped
1 cooked chicken breast, cut into bite-sized pieces
1 stalk celery, sliced
1 small red onion, sliced into quarter moons
1 large Stayman-Winesap apple, thinly sliced
3 oz crumbled blue cheese
10 oz baby arugula
2 tablespoons sherry vinegar
freshly ground black pepper
Preheat oven to 350. Line a baking sheet with parchment. Set aside.
In a medium bowl, toss the cubed cornbread with the olive oil. Arrange on the prepared pan. Bake 10 minutes, stirring once, or until crisp. Allow to cool briefly.
Meanwhile, toss together the salad ingredients. Divide onto two plates and top with cooled croutons.
*I heated them in a dry skillet for about 1 minute