Easter Ham Salad with Brioche Croutons

For the croutons, dice the bread or brioche and toast it in a little olive oil. Once toasted, add a spoonful of butter and toast it further with the butter.

Season with salt and pepper, and sprinkle with finely chopped herbs to your liking.

For the vinaigrette, mix the horseradish and mustard, add two spoonfuls of water, and while mixing with an immersion blender, slowly drizzle in the oil.