Arugula Salad with Cornbread Croutons | Rodney Strong Vineyards

Ingredients

• 2 cups of corn bread, cut into 1 inch cubes and chilled
• 2 tablespoons safflower oil
• Kosher salt
• 1 small shallot, very thinly sliced
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 4 slices smoky bacon, cut into one inch pieces
• ¼ cup BBQ sauce (such as Sweet Baby Ray’s, or Angus Tegue)
• ¼ cup extra virgin olive oil
• Juice of one lemon
• 1 tablespoon honey
• Freshly ground black pepper
• 12 oz arugula
• 4 oz frisée, white and pale green only
• 1 cup organic frozen corn – defrosted
• 1 avocado – diced