Preheat oven to 375°F (190°C). Spread the bread cubes in a single layer on a baking sheet and toast in the oven for 6–8 minutes until lightly golden, tossing once halfway through.

Sauté with garlic

In a skillet over medium heat, melt butter with 1 tablespoon olive oil. Add the minced garlic and cook 30 seconds until fragrant (do not brown). Add the toasted bread cubes, sea salt, and pepper; toss to coat and cook 2–3 minutes until croutons are crisp and evenly golden. Transfer to a cooling rack.

Champagne Vinaigrette

In a small bowl or jar, combine the champagne vinegar, Dijon mustard, honey, and minced shallot. Whisk while slowly streaming in the 6 tablespoons olive oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasoning—add up to 1/2 teaspoon honey for more sweetness or a pinch more salt if needed. Refrigerate up to 3 days; bring to room temperature and shake before using.

Assemble Salad

Place 6 cups of mixed field greens in a large bowl. Add the halved grape tomatoes and 1/2 cup dried cranberries.

Add approximately 3 tablespoons of the champagne vinaigrette to the salad and gently toss to coat the greens evenly. Start with less dressing and add more to taste—about 3–4 tablespoons total for 2–3 servings.

Scatter the warm garlic croutons over the dressed greens.

If desired, sprinkle 1/4 cup crumbled blue cheese or 1/4 cup crumbled Laura Chenel goat cheese over the top (add $1 per portion as menu note).

Serve immediately in individual bowls or on a platter so the croutons stay crisp.