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1
Croutons: Make firm polenta and refrigerate overnight as directed.
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2
Turn polenta out of pan and cut into 12 1/2-inch-thick slices.
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3
Place on a baking sheet.
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4
In small bowl, whisk together mustard, maple syrup and soy sauce.
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5
Brush a little mustard mixture over one side of each polenta slice.
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6
Spread bread crumbs in shallow dish.
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7
Dredge coated side of polenta slices heavily with bread crumbs; turn and brush other side with mustard mixture.
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8
Dredge both sides and edges in additional bread crumbs.
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9
In large skillet, heat enough vegetable oil to film bottom of pan heavily over medium-high heat.
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10
Add as many polenta slices as possible without crowding and cook until golden brown, turning once, 1 to 1 1/2 minutes per side.
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11
Transfer to a wire rack and cool.
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12
Repeat with remaining slices, adding more vegetable oil to skillet as needed.
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13
In small bowl, whisk together olive oil, orange juice, vinegar, honey, mustard and orange peel; season with pinch each of salt and freshly ground pepper.
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14
In large bowl, combine salad greens.
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15
Add vinaigrette and toss until well coated.
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16
Divide salad among plates.
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17
Cut each crouton slice in half and lay four crouton strips over each salad, meeting in center like teepee poles.
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18
Garnish with toasted pecans and chopped basil if desired and serve at once.
