zuni cafe’s roasted chicken + bread salad

Ingredients in this Recipe

1 1/2 tablespoons Champagne vinegar or white wine vinegar
1 tablespoon dried currants plumped in 1 tablespoon red wine vinegar and 1 tablespoon warm water for ten minutes or so
1/4 cup slivered scallions (about 4 scallions), including a little of the green part
2 tablespoons pine nuts
2 to 3 garlic cloves, slivered
6 to 8 tablespoons mild tasting olive oil
A few handfuls of arugula, frisée, or red mustard greens, carefully washed and dried
Generous 8 ounces slightly stale open crumbed, chewy, peasant style bread (not sourdough)
Salt and freshly cracked black pepper

See Full Recipe at Smitten Kitchen