Melangée salad greens with figs, bresaola and croutons

6 slices of crustless bread into cubes

oil

1 head lettuce

1 bunch of arugula

2 endives

12 figs shelled halved

250 g thinly sliced ​​bresaola

croûtons

Fry the bread in enough oil. Remove with a slotted spoon and drain on absorbent paper. Mix the leaves and arrange in a salad bowl with the figs and bresaola. Sprinkle with croutons.

For 6 people