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1
Heat the oven to 425 degrees F and arrange a rack in the middle.
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2
While its heating, make the dressing.
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3
Place the anchovies and garlic on a cutting board.
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4
Make a paste by pressing down on the blade of a chefs knife and dragging the side of it across the garlic and anchovies at a 15-degree angle, alternating between smashing them together and chopping the mixture, until a fine paste forms.
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5
Transfer the paste to a large, nonreactive bowl, add the vinegar, season with salt and pepper, and whisk to combine.
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6
While whisking continuously, add 1/4 cup of the oil in a slow, steady stream until its fully incorporated; set aside.
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7
When the oven is ready, heat the remaining 2 tablespoons of oil in a large oven-safe frying pan over medium-high heat until shimmering.
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8
Add the bread, season with salt and pepper, and stir to coat in the oil.
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9
Transfer the pan to the oven and bake for 5 minutes.
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10
Stir the croutons and bake until crispy and golden brown, about 5 minutes more.
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11
Remove the pan from the oven and set aside.
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12
Cut out the tough stems from the mustard greens and discard.
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13
Arrange the leaves in stacks, slice in half lengthwise, and then cut crosswise into 1/2-inch pieces.
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14
Wash and dry the greens; set aside.
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15
Core the pear and cut it into thin slices.
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16
Whisk the dressing to recombine, add the mustard greens, and toss to coat.
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17
Add the pear, cheese, almonds, and croutons and toss to combine.
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18
Serve immediately.
