Put the torn bread in a bowl and sprinkle it with olive oil. Turn it over, then put it in an oven heated to 220°C to crisp. Take the croûtons out when they are golden and rub them lightly with a cut clove of garlic.
Cut the ham and cheese into thick matchstick-sized pieces. Put the lettuce, spinach, herbs, ham, cheese and walnuts in a good, large salad bowl. Make the vinaigrette by stir