Pesto White Bean Salad with Garlic Croutons & Balsamic Glaze

For the Garlic Croutons:

Preheat the oven to 400 degrees F. Cut the bread into small cubes. Transfer cubed bread to a parchment lined baking sheet. Drizzle the bread with 2 tablespoons of olive oil and then sprinkle with 2 cloves grated garlic, 2 teaspoons kosher salt, 1 teaspoon freshly cracked black pepper, and Italian seasoning. Using your hands, gently toss the croutons and make sure they are coated with all the oil and seasonings. Bake for 15 minutes until they are golden brown. Remove from oven and let cool before serving.

To Assemble the Salad:

Toss the cooked white beans with the pesto and adjust salt and pepper as needed. Toss arugula with lemon juice, olive oil, and salt and pepper. Arrange the arugula on a large platter. Spoon the pesto white beans, halved cherry tomatoes, thinly sliced shallots, and garlic croutons on top. Drizzle with balsamic glaze.