Fig And Manchego Salad With Herbed Croutons

• 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

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.
4. Use a mortar and pestle to smash garlic and sea salt into a paste.
5. 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.
6. 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.

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Taken from food52.com/recipes/31126-fig-and-manchego-salad-with-herbed-croutons (may not work)