Radicchio, Pear and Arugula Salad

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Croutons: 

1 teaspoon whole grain mustard, such as Grey Poupon

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Four 3/4-inch-thick slices country-style sourdough bread

1/4 cup extra-virgin olive oil

Dressing:

1/4 cup extra-virgin olive oil

2 tablespoons dry white wine, such as pinot grigio

2 tablespoons honey

Salad:

Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces

3 cups baby arugula

2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices 

3/4 cup chopped walnuts, toasted* see Cook's Note

One 2-ounce chunk Parmesan

Kosher salt and freshly ground black pepper