First, make the garlic olive oil. Pour olive oil into a bowl. Add garlic to oil and stir to combine. Let sit at room temperature for 3 hours for oil to become infused with garlic.

Now for the croutons. Heat oven to 375°. Cut bread into thick slices, then into large 1" cubes. Spread bread cubes in a single layer on a baking sheet. Place baking sheet in oven and crisp croutons for about 2-3 minutes. Remove from oven and let cool.

Combine garlic olive oil, melted butter, salt and pepper. Place croutons in a large bowl and drizzle with the oil mixture. Toss well to coat the bread cubes.

Spread bread cubes in a single layer on a baking sheet and return to the oven to toast, about 3-4 minutes or until golden brown.

Make the dressing by adding the oil to a bowl. Add remaining dressing ingredients, combining after each is added.

Place salad greens in a large bowl. Add about ¾ cup dressing, 1 cup of the croutons and toss. Sprinkle with additional croutons, freshly grated parmesano-regiano and black pepper. Serve with a very cold glass of beer.