For the Breadcrumbs
Tear the baguette into pieces, and place in the bowl of a food processor along with the garlic. Turn on to chop the garlic and grind the bread into rough breadcrumbs. It doesn’t need to be too fine. Tip out the breadcrumbs into a large skillet. Drizzle all over with the olive oil and dot with the butter. Add the herbs and chili flakes. Cook over low heat, stirring frequently to toast evenly. Cook until very dry, crisp and golden. Season with salt and black pepper to taste. Set aside to cool.
For the Vinaigrette
Place the garlic, honey, mustard and lemon juice in the bowl of the food processor. Turn on to chop the garlic and combine the ingredients. With the motor running, add the oil in a thin stream to emulsify. Season with salt and pepper. Taste on a leaf of greens to check seasoning and balance. Reserve.
For the Anchoïade
Combine all ingredients in the bowl of the food processor. Turn on to chop the garlic and puree the ingredients into a smooth paste. Reserve.
Using a palette knife or the back of a spoon, spread 2 tablespoons of the anchoïade across ⅓ of each of the dinner plates. Toss the greens with the dressing. It may not be necessary to use it all. Divide the greens among the 6 plates, piling them on one half of the plate, half covering the anchoïade. Cast 2 tablespoons of breadcrumbs over the empty side of the plate, and using a micro plane, generously grate the pecorino over the greens. Serve immediately.
Recipe courtesy of Chef Tucker Bunch, R&D Chef for Sweet Earth Foods