|Croutons and Vinaigrette||
Herbs de Provence, used in the Honey-Dijon Vinaigrette is a classic dried herbal blend with thyme, sage, savory, rosemary, basil, marjoram, lavender and fennel seeds. It's typically found in the South of France and is not only great in a vinaigrette, but also as a seasoning for chicken, turkey and pork.
Homemade croutons are much fresher then any store-bought brand. They are super easy to make, keep well, and they are very versatile in how they can be flavored and in the many ways they can be used.
4 oz. or ˝ a baguette
2 tbs. olive oil
Salt and pepper, to taste
Optional: add dried herbs
Preheat oven to 350 degrees, line a baking sheet with parchment paper or foil. Cube the baguette into ˝ inch pieces. Spread on baking sheet, and drizzle oil over bread. Toss to coat and season to taste with salt, pepper or other dried herb blend. Bake for 10 minutes, stirring twice. Cool and store at room temp – use within two weeks.