Mustard green salad
Heat the oven to 400 degrees.
On a large baking sheet, spread the bread pieces and drizzle over 2 tablespoons olive oil. Toss well. Add a generous sprinkle of salt and bake, tossing once, until golden and crunchy, 10 to 12 minutes. Cool to room temperature.
Meanwhile, trim the bottom 1 inch from the mustard green stems, stack the greens, tightly roll them into a cylinder, and slice them across the stems into thin ribbons. You should have about 8 cups.
In a large bowl, combine the remaining olive oil with the shallot, lemon juice, honey and ¼- to 1/2-teaspoon salt and whisk well. Add the greens, toss well, and season with more salt to taste. Top with croutons and pecans and serve immediately.