Mixed Green Salad with Olives, Serrano Ham, and Sherry Vinaigrette

The flavors of Spain--Serrano ham, sherry vinegar, manchego cheese--give this salad its character.

• 9 Tbs. extra-virgin olive oil
• 2 Tbs. finely grated manchego
• 1/4 tsp. paprika
• 1/2 loaf rustic sourdough bread, cut into 3/4-inch cubes (about 4 cups)
• 1-1/2 Tbs. sherry vinegar
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 5 oz. (5 cups) mixed baby greens
• 3/4 cup pitted and halved medium green olives (such as manzanilla or picholine)
• 12 very thin slices of Iberico or Serrano ham,  torn into bite-size pieces

Heat the oven to 400°F. In a medium bowl combine 6 Tbs. of the oil, the manchego, and paprika. Toss the bread cubes with the flavored oil. Arrange the bread on a baking sheet and bake in the center of the oven until crisp and golden-brown, 6 to 8 minutes. Cool completely.

In a small bowl, combine the vinegar, mustard, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the remaining 3 Tbs. of oil.

In a large bowl, toss the greens with enough vinaigrette to lightly coat. Add the olives and croutons and toss. Divide the salad among the serving plates, top each with 3 torn slices of ham, and serve.