Fig and Manchego Salad with Herbed Croutons

Ingredients

• For the herbed croutons:
• two 1/2 inch-thick slices stale bread (I like sourdough)
• 1 large clove garlic, peeled
• 2 tablespoons extra-virgin olive oil
• 1 pinch sea salt
• 1 pinch ground black pepper
• 2 tablespoons minced mixed herbs (such as parsley, thyme, rosemary, chives, or tarragon)
• For the salad and vinaigrette:
• 1 clove garlic, peeled
• 1 pinch sea salt
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon honey
• 1 1/2 tablespoons champagne vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced shallot
• 1 tablespoon minced mixed herbs
• 4 cups tender bitter greens, such as arugula, mustard greens, or mizuna
• 8 to 10 large figs, quartered
• 10 triangular slices Manchego cheese
• 2 triangular croutons

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