Spinach Salad with Prosciutto and Persimmon

• 4 tablespoons extra-virgin olive oil, more to taste
• 2 garlic cloves, crushed and peeled
• 2 cups cubed, day-old bread, preferably from a crusty, whole-wheat or sourdough loaf
• 23 cup coarsely grated Parmigiano-Reggiano cheese
• 1/2 teaspoon kosher salt, more to taste
• 1/2 teaspoon black pepper, more to taste
• 2 teaspoons sherry vinegar, more to taste
• 2 quarts fresh spinach
• 3 ounces thinly sliced prosciutto, torn into strips
• 1 firm fuyu persimmon, trimmed, quartered and thinly sliced

1. Heat oven to 350 degrees.
2. Heat 2 tablespoons oil in a small skillet over medium heat.
3. Add garlic and cook until fragrant and lightly colored, about 2 minutes.
4. Place bread in a bowl.
5. Toss with the warm oil and garlic cloves, cheese and, 1/4 teaspoons each salt and pepper.
6. Arrange croutons on a large baking sheet.
7. Toast, tossing occasionally, until golden brown, about 15 minutes.
8. Cool.
9. In a small bowl, whisk together vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper.
10. Whisk in remaining 2 tablespoons oil.
11. In a large bowl, combine spinach, prosciutto, persimmon, and croutons.
12. Add dressing and toss well.
13. Taste and add more seasonings, oil and/or vinegar if necessary.

extravirgin olive oil, garlic, bread, cheese, kosher salt, black pepper, sherry vinegar, fresh spinach, firm fuyu persimmon

Taken from cooking.nytimes.com/recipes/1015872 (may not work)