GREEN SALAD WITH GOAT CHEESE, ARTICHOKE HEARTS AND MIGAS

Green Salad with Goat Cheese, Artichoke Hearts and Migas image

Yield Serves 10

Number Of Ingredients 11

4 6.5-ounce jars marinated artichoke hearts, well drained
12 tablespoons extra-virgin olive oil
4 garlic cloves, minced
3 tablespoons minced fresh oregano
6 ounces thinly sliced prosciutto, coarsely chopped (about 1 1/2 cups)
5 cups 1/2-inch pieces crustless baguette (from one 16-ounce loaf)
6 cups lightly packed bite-size pieces romaine lettuce
4 cups lightly packed arugula (about 2 large bunches)
2/3 cup sliced red onion
4 tablespoons Sherry wine vinegar or balsamic vinegar
1 1/2 cups crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)

Steps:

Combine artichoke hearts, 6 tablespoons oil, 2 minced garlic cloves and 1 tablespoon oregano in medium bowl. Refrigerate at least 2 hours and up to 6 hours, tossing occasionally.
Heat remaining 6 tablespoons oil in heavy large skillet over medium-high heat. Add prosciutto; stir 2 minutes. Add bread pieces; stir to coat with oil. Mix in remaining 2 garlic cloves and 2 tablespoons oregano. Reduce heat to medium-low; stir until bread pieces begin to brown and are crisp on edges, about 10 minutes. Remove from heat. Season with pepper; sprinkle lightly with salt.
Place romaine, arugula, red onion and vinegar in large bowl. Add artichoke mixture; toss to blend. Season salad to taste with salt and pepper. Spoon bread mixture over center of salad. Sprinkle with goat cheese.