Fig and Manchego Salad with Herbed Croutons

Simple ingredients play off one another beautifully in this hearty fall salad.
Manchego lends its buttery deliciousness to a big pile of bitter greens, sweet figs, and rustic herbed croutons.

Serves 2

For the herbed croutons:

• Two1/2 inch-thick slices stale bread (I like sourdough)
• 1large clove garlic, peeled
• 2tablespoons extra-virgin olive oil
• 1pinch sea salt
• 1pinch ground black pepper
• 2tablespoons minced mixed herbs (such as parsley, thyme, rosemary, chives, or tarragon)

1. Rub each side of bread with the clove of garlic.
2. Cut the bread into large triangles or cubes.
3. Heat a heavy-bottomed skillet over medium heat. Add the olive oil. When the oil is warm, add the bread pieces. Add a sprinkle of sea salt and cook each side for 3 to 4 minutes, or until a deep golden brown. Toss with ground black pepper and herbs.

For the salad and vinaigrette:

• 1clove garlic, peeled
• 1pinch sea salt
• 1/2teaspoon Dijon mustard
• 1/4teaspoon honey
• 1 1/2tablespoons champagne vinegar
• 3tablespoons extra-virgin olive oil
• 1tablespoon minced shallot
• 1tablespoon minced mixed herbs
• 4cups tender bitter greens, such as arugula, mustard greens, or mizuna
• 8 to 10large figs, quartered
• 10triangular slices Manchego cheese
• 2triangular croutons

1. Use a mortar and pestle to smash garlic and sea salt into a paste.
2. Whisk the garlic mixture into the mustard, honey, and champagne vinegar, and then whisk in the olive oil. When mixture is emulsified, stir in shallots and herbs.
3. In a large bowl, drizzle half the dressing over the greens and toss. Tuck figs and Manchego throughout. Toss gently, add a drizzle of dressing, and adjust seasoning. Plate each salad with two warm croutons.

http://food52.com/recipes/31126-fig-and-manchego-salad-with-herbed-croutons