1. Preheat oven to 350 degrees F. Place bread cubes and walnuts on a baking sheet. Drizzle with 1 Tbsp. of the olive oil, rosemary, and salt. Toss to combine and spread out on baking sheet. Bake until bread cubes are a light golden brown and walnuts are toasted, about 12 to 15 minutes. Let cool on baking sheet. Set aside.

2. Meanwhile, in a medium bowl, combine mustard, honey, vinegar, and pepper. Drizzle in remaining 3 Tbsp. olive oil while whisking constantly. Alternatively, combine these ingredients in a jar with a tight-fitting lid and shake well to blend. Add Parmesan and whisk or shake to combine. Transfer to a small serving container.

3. Add tomatoes and salad mix to a large bowl, along with croutons and nuts. Toss to combine, then add star fruit and mushrooms and toss gently. Serve salad with dressing on the side.

Source: Hannaford fresh Magazine, November - December 2014