Add everything except olive oil to the blender. Pulse until smooth. Stream olive oil in slowly. Taste on a leaf and adjust for taste. (Sometimes I add more honey and more acid.)

Heat a large sauté pan over medium heat. Make sure the pan is hot before adding half of the olive oil and bread cubes. Add two teaspoons salt. Toss in oil and move in the pan until golden brown and toasted. Add more oil and salt if needed. Store in an airtight container.

Add everything to a large salad bowl. Sprinkle with sea salt. Drizzle with a few tablespoons dressing. (You can always add, you can’t take away and I don’t love a salad that has too much dressing on it.) Add croutons and serve.