1. Chop up a clove of garlic and let it soak in a small bowl of red wine vinegar. Set aside.
2. Strip the kale leaves from the stems and tear them into bite-sized pieces before placing them into your salad bowl.
3. Tear a head of broccoli into small florets, about half an inch long, and place them in the bowl with the kale.
4. Chop your pickled egg and avocado into small cubes and add them to your salad bowl.
5. Toast up a slice of bread until crispy all over.
6. Remove the crusts and cut the remainder of the toast into small, bite-sized cubes.
7. Heat some butter (or vegan substitute of your choice) in a small saucepan to medium heat and add in your toast cubes.
8. To the pan, add the garlic you soaked earlier (not the liquid) and a spoonful of the red wine vinegar itself.
9. Cook the toast cubes until extra crispy, about five minutes.
10. For the dressing, whisk together your grainy mustard, champagne vinegar, and a drizzle of olive oil. Add salt to taste.
11. Top the salad with your homemade croutons, grated Manchego (or hard cheese of your choice), and some torn up mint leaves.
12. Pour the dressing over your salad. Toss to coat, and enjoy!

Image Source: Instagram user camerondiaz [2]