This salad is all about the TORN CROUTONS! I promise they will change your life. 
Our chef in NYC made this for us one night and I couldn’t wait to make it myself.
Beets
Loaf of savory bread, unsliced
Plums
Pecorino cheese, shaved
Goat cheese, crumbled
Arugula
Beets- Cut off greens and ends of beets. Cover whole beets in EVOO and spices and cover in aluminum foil and bake at 350 for 1 hour. Peel off skin and cut into bite size pieces. Toss in EVOO, red wine vinegar, thyme, S&P, and everyday seasoning (this will be your dressing so dress generously).
Torn Croutons- Tear your favorite bread into bite size pieces. (Great Harvest Savory Loaf takes this up a notch). Generously drizzle EVOO and salt over bread and Traeger or bake at 350 until crisp. Toss after 5 minutes to brown all sides. Layer Arugula, beets (with leftover EVOO), plums, torn croutons, pecorino, and goat cheese.
ETC. 
Torn croutons can go on any salad and would be especially good with tomatoes, mozzarella and basil! Add pork or chicken and you have dinner. Add mandarin oranges in place of or in addition to the plums.
