Farmer's Salad with Bacon and Walnuts

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Ingredients

1. 6 ounces lean slab bacon, sliced 1/3 inch thick and cut into 1-inch sticks
2. 2 slices firm white bread, cut into 1/2-inch cubes
3. 1/2 cup coarsely chopped walnuts
4. 2 tablespoons red wine vinegar
5. 1 garlic clove, minced
6. 2 tablespoons extra-virgin olive oil
7. 1 tablespoon walnut oil
8. Salt and freshly ground pepper
9. 4 cups mesclun (1/4 pound)
10. 12 cherry tomatoes, halved
11. 1/4 cup minced chives

1. Preheat the oven to 350°. In a medium skillet, cook the bacon over moderately low heat until lightly browned and crisp, about 8 minutes. Drain on paper towels.
2. Spread the bread cubes and walnuts on 2 baking sheets and bake for about 8 minutes, or until browned and crisp.
3. In a large salad bowl, whisk the vinegar with the garlic and olive and walnut oils; season with salt and pepper. Add the mesclun, tomatoes and chives and toss to coat. Add the bacon, croutons and walnuts, toss well and serve.