Bread Salad with Currants and Pine Nuts
Ingredients
- 1 tablespoon dried currants
- 1 tablespoon warm water
- 1 teaspoon red wine vinegar
- 2 tablespoons Champagne vinegar
- 1/2 cup plus 2 1/2 tablespoons extra-virgin olive oil
- Fine sea salt
- Freshly ground pepper
- 1/2 pound stale Italian-style bread, cut into large chunks
- 1 tablespoon pine nuts
- 4 scallions, thinly sliced crosswise
- 3 garlic cloves, thinly sliced
- 4 cups lightly packed small arugula leaves
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