Green Salad with Goat Cheese, Artichoke Hearts and Migas

Ingredients

• 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)

Instructions

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