Put the sherry vinegar and mustard into a small mixing bowl. Peel and crush the garlic clove to a paste. (I find this easiest to do with a pestle and mortar and a pinch of sea salt.) Scrape the garlic paste into the vinegar. Grind in a little black pepper then, using a small whisk or fork, beat in the olive oil and honey. Finely chop the basil leaves and stir them in, then set aside.

Separate the chicory leaves carefully without tearing, then wash them in iced water and shake dry.

Melt the butter in a small saucepan. If the bread slices are large, tear into rough pieces about 3cm in length. Brush all the pieces of bread each generously with melted butter. Warm the oil in a shallow pan, then place the bread in the hot oil and cook for a couple of minutes until the underside is golden. Turn and brown the other side, then remove with a draining spoon or kitchen tongs on to kitchen paper. Salt the toasts lightly.

Put the leaves in a shallow serving bowl or plate and set the croutons among them. Pour over the dressing, scatter with the parsley and serve sooner rather than later, while the croutons still have some crispness to them.