Fig and Manchego Salad with Herbed Croutons

Fig and Manchego Salad with Herbed Croutons

Fig and Manchego Salad with Herbed Croutons


Serves 2

Details
  • Servings:   2
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
Cuisine
  • french
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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