1 pint cherry tomatoes
1 clove garlic, smashed
Extra-virgin olive oil, for drizzling, plus 1/4 cup for the dressing
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon sugar
Handful fresh parsley leaves
1/4 French baguette, thinly sliced croutons
8 ounces (1/2 log) creamy goat cheese, room temperature
2 bunches hydroponic watercress (feathery variety)
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