SERVES 
- Flavour the olive oil with the garlic by leaving them together for 2 hours, then strain out the garlic.
- Arrange the bread cubes in a shallow ovenproof tray (baking pan), drizzle them with 2 tablespoons of the oil and season with a little salt. Toss well to coat evenly, then bake for 15-18 minutes at 375°F/190°C/Gas 5, until golden brown. Put the pecan halves in a small baking tin, then crisp at the same time (check colour half-way through. Allow to cool.
- To make the dressing, into a screw-top jar put the lemon juice and vinegar together with the remaining garlic oil, the salt, sugar and black pepper. Shake until slightly thickened.
- An hour before serving combine the frisee, chicory, pecans and cheese in a large bowl.
- Add the dressing and toss until all the ingredients are evenly coated. Turn into a salad bowl and scatter with the croutons.
