Winter Salad with Creamy Lemon Buttermilk Dressing, Spicy Garlic Croutons, Avocado, Pecorino, and Po

Ingredients

• 1/2 cup extra-virgin olive oil
• 1 tablespoon sherry wine vinegar
• 2 cloves garlic, peeled and microplaned
• 1 teaspoon chili flakes (Aleppo, Marash, Espelette)
• 1 teaspoon kosher salt
• 1 day-old baguette, thinly sliced
• 3 tablespoons buttermilk
• 3 tablespoons extra virgin olive oil
• 2 tablespoons sherry wine vinegar
• 2 medium-sized garlic cloves, peeled and microplaned
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon fish sauce
• 1 tablespoon plain whole milk Greek yogurt
• 2 teaspoons creamy Dijon mustard
• 2 large heads Radicchio di Castelfranco (or any other chicory), cored and leaves carefully separated, or 4 small ones
• 1 recipe Spicy Garlic Croutons (see above)
• 1 teaspoon coarse salt (fleur de sel or Maldon sea salt)
• 1 recipe Creamy Lemon Buttermilk Salad Dressing (see above)
• 2 avocados, halved and thinly sliced
• 20 delicate wisps of Pecorino (I use a vegetable peeler)
• 1/3 cup pomegranate arils