Arugula Salad with Brioche Croutons

For croutons: Preheat oven to 350°. Separate garlic into cloves and peel cloves. In a small saucepan, heat 1/2 cup of the oil over low heat. Add garlic and simmer, just bubbling slowly for 10 minutes or until soft. Let cool. Transfer oil and garlic to a blender or food processor. Cover and blend or process until nearly smooth.

In a bowl, toss brioche cubes with 2 tablespoons of the oil mixture to coat. (Reserve the rest for another use.) Sprinkle with salt and pepper to taste. Spread on a baking sheet lined with parchment paper. Bake 15 minutes or until browned and crisp, stirring every 5 minutes. Let cool.

In a screw-top jar, combine lemon zest and juice, the remaining 1/4 cup olive oil and about 1/2 teaspoon salt and 1/4 teaspoon pepper. Shake well.

Place arugula in a serving bowl. Drizzle with dressing and toss to coat. Top salad with croutons and serve.