How to make the best Croutons + Kale Salad

This past week I have been craving dark greens and I have been making this wonderful kale salad that includes a lot of croutons, which I love, especially when I make extra that I can snack on for the rest of the day. In case you feel like dark greens as well here is the recipe: (enough for 2 people)
My Grandma’s Croutons

• 2 slices of Country Sourdough cut into penny sized cubes
• 1 1/2 Tbs safflower oil
• 1/2 Tbs butter
• salt to taste

Heat the oil in a small cast iron pan, once hot add the bread cubes and stir around in the pan, sprinkle with salt. 

Cook for about 7 min until browned stirring frequently, just before they are perfectly colored add the butter and as it melts coat all the bread pieces with it. Transfer to a bowl. 
Dressing

• 3 Tbs olive oil
• 1 1/2 Tbs white balsamic vinegar 
• 2 tsp of your favorite smooth mustard 
• salt and pepper to taste
• Put all the ingredients in a little jar, shake well

Salad

• 1 bunch Lacinato Kale, washed, stemmed and cut into small ribbons
• 1/2 apple, cut into small pieces

Place ingredients in a medium size bowl, pour dressing over top and toss. At this point I like to let it sit for a bit, even overnight. When you are ready to eat it, add croutons and lunch is ready!
This week’s Share
Country Sourdough
Ingredients: Montana grown org. wheat flour, water, levain (50/50 water and org. wheat flour),  Montana grown org. whole wheat flour, sea salt.
Polenta Pepita Sandwich Loaf
Ingredients: Montana grown org. wheat flour, water, org. yellow corn, levain (50/50 org. wheat flour and water), org. pumpkin seeds, sea salt.
Vollkornbrot (Sprouted Rye)
Ingredients: org. sprouted rye berries, water,  Montana grown freshly milled org. spelt flour,  org. buttermilk, levain (50/50 water and org. wheat flour),  org. sunflower seeds, org. flax seeds, org. sesame seeds, org. rye flour, sea salt.