Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini

Ingredients

• 3 5-ounce packages mixed baby greens
• 2 12-ounce jars marinated artichoke hearts
• 1 12-ounce container yellow and red cherry tomatoes
• 1 cup crumbled feta cheese
• 1 12-ounce jar marinated artichoke hearts
• 3 tablespoons (packed) finely grated Parmesan cheese
• 2 tablespoons olive oil
• + 8 more ingredients
• • ¼ cup shallot
  • ¼ cup red wine vinegar
  • plus additional for sprinkling
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 tablespoon whole grain Dijon mustard
  • 1 clove garlic
  • ¾ cup olive oil
  • 1 baguette

Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt an...

View full recipe at Epicurious