For the Croutons (Optional)

• 6 slices day-old baguette, each 1 inch (2.5 cm) thick
• 2 Tbsp olive oil
• ¼ tsp sea salt
• 2 tsp minced fresh thyme
• 2 Tbsp white wine vinegar
• 1 tsp Dijon mustard (purchased)
• ½ tsp freshly ground pepper
• ½ Preserved Lemon , peel only, minced
• ⅓ cup (3 fl oz/80 ml) olive oil
• 4 cups (4 oz/125 g) arugula (rocket)
• 1 cup (6 oz/185 g) Pickled Beets, slices halved
• ¼ lb (125 g) ricotta salata cheese

To make the croutons, if using, cut the bread slices into 1-inch (2.5-cm) cubes. In a frying pan over medium heat, warm the olive oil. Add the bread cubes, reduce the heat to low, and cook, turning once, until golden and crusty, about 4 minutes on each side. Sprinkle with the salt and thyme, toss briefly, and transfer to paper towels to drain.

In a large bowl, whisk together the vinegar, mustard, pepper, and lemon. Gradually whisk in the olive oil until smooth. Add the arugula and beets and toss to coat well.

Divide the salad among individual plates. Using a vegetable peeler, shave the ricotta salata over the salads. Serve at once.