The spices in this salad are like those in French gingerbread, or pain d'épice. If you make it with walnut oil, use walnuts; if you make it with hazelnut oil, use hazelnuts.
3/4 cup walnut halves or hazelnuts
2 cups 1/2-in. cubes rustic multigrain loaf with crusts removed
4 tablespoons roasted walnut oil* or roasted hazelnut oil, divided
1 teaspoon orange zest
1/3 cup orange juice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
About 1/4 tsp. each kosher salt and pepper
2 qts. lightly packed small lettuce leaves or pieces, preferably a mix of colors
2 cups lightly packed frisée
1 tart-sweet apple such as Jonathan, thinly sliced
How to Make It
Preheat oven to 350°. Put walnuts in a pie pan. In another pie pan, toss bread with 1 tbsp. oil. Bake walnuts and bread, stirring occasionally, until walnuts are golden and croutons are golden and crisp, 12 to 15 minutes. Let cool. Coarsely chop nuts.
Whisk remaining 3 tbsp. oil, the zest, orange juice, spices, and 1/4 tsp. each salt and pepper in a large bowl. Toss gently with lettuce, frisée, apple, nuts, and croutons. Add more salt and pepper to taste if you like.
*Find at well-stocked grocery stores and latourangelle.com