Tear off about a cups worth of bread into 1 inch hunks. Saute in a pan with a little olive oil, butter and garlic. Season w/ salt, pepper and paprika while it’s browning. Turn off heat and toss a 1/2 cup of grated sharp, cheddar over top. Set aside and let heat of pan melt cheese while you work on salad.

Put 2 parts spinach and one part arugula into a bowl. Chop 3 dried figs into slivers and add to greens. Add croutons and toss. Season w/ salt and pepper and add the following dressing when ready to eat.

Dressing: Wisk 2 tsp of stoneground mustard with 2 tsp of rice wine vinegar and 2 tsp on honey. While wisking, add in a slow stream, 3 T of very good olive oil.

If you need a side dish, try asparagus braised in butter, garlic and chicken stock with a smattering of toasted pine nuts.

Tear off about a cups worth of bread into 1 inch hunks. Saute in a pan with a little olive oil, butter and garlic. Season w/ salt, pepper and paprika while it�s browning. Turn off heat and toss a 1/2 cup of grated sharp, cheddar over top. Set aside and let heat of pan melt cheese while you work on salad.

Put 2 parts spinach and one part arugula into a bowl. Chop 3 dried figs into slivers and add to greens. Add croutons and toss. Season w/ salt and pepper and add the following dressing when ready to eat.

Dressing: Wisk 2 tsp of stoneground mustard with 2 tsp of rice wine vinegar and 2 tsp on honey. While wisking, add in a slow stream, 3 T of very good olive oil.

If you need a side dish, try asparagus braised in butter, garlic and chicken stock with a smattering of toasted pine nuts.