Chicory Salad with Torn Croutons and Lemon Yogurt Dressing

Ingredients

• 6 tablespoons olive oil, divided, plus enough to fill a pot 1/2-3/4"
• 8 ounces multi-grain bread loaf, crust removed
• 1 teaspoon salt, divided
• 5.3 ounces container nonfat lemon yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon honey
• 1 pound chicory leaves/heads, coarsely chopped
• 1 Asian pear, sliced thin

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