For the herbed croutons: Rub each slice of bread with the garlic cloves, on both sides. Cut bread slices in half diagonally into two triangles each. Remove crusts. Heat olive oil in a heavy-bottomed skillet over medium heat. Add the garlic bread triangles and sprinkle with sea salt; toast 1 minute per side, or until golden brown. Remove from heat and toss with ground black pepper and chopped herbs.
To make the vinaigrette: To the bowl of a food processor, add 2 cloves garlic and a few pinches of sea salt; pulse gently to form a paste. Add mustard, honey, and champagne vinegar, then slowly blend as you drizzle in the olive oil. When mixture is emulsified, stir in shallots and herbs. Transfer dressing to container with a pouring spout.
In a large bowl, drizzle half the dressing over the greens and toss. Tuck figs and Manchego throughout. Toss gently, add another drizzle of dressing, and taste for seasoning, adjusting if necessary. Plate each salad with two warm triangle croutons.
Recipe adapted from: https://food52.com