I fixed this salad for the dinner where I served the Osso Buco-Style Halibut. I made the salad up, so I don't have any specific recipes. And I forgot to take a photo, but I enjoyed it so much I wanted to post it. I was in Anaheim this week and ate dinner one evening at Brennon's in Downtown Disney. The salad I ordered had brown sugar croutons on top. They had a hint of sweetness, but were not overly sweet. So I decided I would make a salad that would be good with the croutons. I cut a loaf of Pulgase bread into small cubes, tossed with olive oil, sea salt, and black pepper. I spread these out on a cookie sheet, then sprinkled brown sugar on top (not too much). I baked in a 350 degree oven, stirring occasionally, until browned and crunchy. I then took some proscuitto, chopped it up into small pieces, and cooked in a hot skillet until crispy. For the dressing, I combined Champagne vinegar, raspberry vinegar(a variety from France that is thick with pureed raspberries,dijon mustard, salt, pepper, and olive oil. I used baby greens, then drizzled with some dressing. Then I topped with the proscuitto bits, sliced white nectarines, and topped with the croutons. YUM!!!