Tomato, Avocado and Feta Salad With Fig Vinaigrette

• 6 slices sourdough bread, cut into 1 inch cubes (4 c)
• 2 tablespoons olive oil
• 14 cup olive oil
• 1 teaspoon garlic powder
• salt
• pepper
• 2 tablespoons red wine vinegar
• 1 garlic clove
• 3 tablespoons fig jam
• 1 tablespoon white wine vinegar
• 3 tomatoes, cut into wedges
• 2 avocados, cubed
• 1 fennel bulb, trimmed and chopped
• 6 ounces feta cheese
• 3 cups arugula

1. Heat oven to 400.
2. Toss bread with 2 T olive oil, garlic powder, 1/2 t salt and 1/4 t pepper.
3. Arrange the bread in a single layer on a baking sheet and toast for 15 minutes or until golden.
4. Let cool.
5. Meanwhile, in a blender, combine the remaining 1/4 c oliveoil, red wine vinegar, garlic, fig jam and white wine.
6. Blend until smooth, then season with salt and pepper.
7. Set aside.
8. In a large bowl, gently toss together the tomatoes, avocadoes, fennel and feta.
9. When the bread has cooled, add it to the vegetables.
10. Drizzle the dressing over the tomato-bread mixture, tossing gently to coat.
11. Place 1/2 c of the arugula on each of 6 serving plates.
12. Top with salad.

bread, olive oil, olive oil, garlic, salt, pepper, red wine vinegar, garlic, white wine vinegar, tomatoes, avocados, fennel bulb, feta cheese, arugula

Taken from www.food.com/recipe/tomato-avocado-and-feta-salad-with-fig-vinaigrette-486923 (may not work)