Arugula Salad with Garlic Croutons, Gruyere and Eggs

• 2 slices sourdough bread thin slices, cut from large round loaf
• 1 tablespoon olive oil, extra-virgin
• 1 clove garlic or 2 small ones
• 1/4 teaspoon salt or to taste
• 1 1/2 tablespoons white wine vinegar or sherry vinegar
• 4 tablespoons olive oil, extra-virgin
• 5 ounces arugula (roquette) washed thoroughly, and dried, about 5 cups
• 1 x black pepper freshly ground
• 2 large egg, hard-boiled peeled and quartered
• 4 ounces gruyere cheese thin shavings, or use swiss or even cheddar

1. Dandelion greens or mixed greens can be used in place of the arugula.
2. Hard boil the eggs in advance.
3. See link at the bottom of this recipe for instructions on perfectly cooked and perfect peeling of the hard boiled eggs.
4. Position oven rack to highest position and heat broiler.
5. Brush bread with 1 tablespoon of the olive oil.
6. Broil watching constantly, turning once until toasted on both sides.
7. Rub the toasted bread with garlic.
8. Break into large pieces to make the croutons.
9. Mash the garlic with 1/4 teaspoon salt in small bowl until smooth.
10. Whisk in vinegar, then whisk in the remaining olive oil adding slowly in a thin stream.
11. Finally whisk in the finely diced shallots.
12. Heat the vinaigrette in a small saucepan until hot (do not overheat).
13. Pour hot dressing over the arugula in large serving bowl, toss lightly to evenly coat.
14. Add croutons and plenty of pepper, toss again.
15. To serve, place 1/4 of the greens and croutons on serving plates or salad bowls.
16. Top with the egg quarters and cheese shavings.
17. Serve immediately.

thin slices, olive oil, clove garlic, salt, white wine vinegar, olive oil, arugula, black pepper, egg, gruyere cheese

Taken from recipeland.com/recipe/v/arugula-salad-garlic-croutons-g-51445 (may not work)