Fig and manchego salad with herbed croutons

Indulge in the delightful combination of ripe figs, savory manchego cheese, and crispy herbed croutons in this flavorful salad. Perfect for a light and refreshing meal!

Ingredients:

• 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)
• 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

Instructions:

1. For making the herbed croutons:
2. Take the garlic clove and rub it on both sides of the bread slices.
3. Cut the bread into either large triangles or cubes.
4. In a heavy-bottomed skillet placed over medium heat, warm up the olive oil. After that, add the bread pieces. Sprinkle some sea salt and cook each side for about 3 to 4 minutes until they turn a deep golden brown. Finish by adding ground black pepper and herbs, and give them a toss.
5. When it comes to the salad and vinaigrette:
6. Crush garlic and sea salt together using a mortar and pestle until it forms a paste.
7. Combine the garlic paste with mustard, honey, and champagne vinegar. Slowly whisk in the olive oil until the mixture emulsifies. Then, mix in shallots and herbs.
8. In a large bowl, pour half of the dressing over the greens and mix well. Scatter figs and Manchego cheese throughout. Gently toss the salad, drizzle some more dressing, and adjust the seasoning. Serve each salad with two warm croutons on top.

Summary:

• Calories: 2386 kcal
• Fat: 166 g
• Protein: 77 g
• Carbs: 164 g
• Potassium: 2059 mg
• Magnesium: 249 mg