Salad with arugula, orange & croutons

• Coarsely chopped rocket leaves
• 2 thinly sliced ​​oranges
• 1 clove of garlic
• 250 gr. village bread with the crust, in small cubes
• 4 pears, peeled and cut into small slices
• Leaves from 1 bunch of twosmo
• Leaves from ½ bunch of parsley
• 4-5 tbsp of red wine vinegar
• 50 ml olive oil
• Salt Pepper

• Leaves from ½ bunch of parsley chopped
• 4-5 tbsp of red wine vinegar
• 1/2 tsp. dry coriander powder
• 50 ml olive oil

Heat the olive oil in a pan and saute the garlic for ½ to 1 minute. Add the bread and sauté for about 6 minutes until golden brown and crispy. Remove it from the pan with a slotted spoon to drain the excess oil.

In a small bowl, mix all the dressing ingredients.

Put the rest of the salad ingredients in a large salad bowl, pour over the dressing, add the croutons, mix and serve!