Arugula Salad with Garlic Croutons, Gruyere, and Egg
| Yield: | 4 Servings |
| Categories: |
| 2 | sl | Sourdough bread; thin, cut from large round loaf |
| 7 | tb | Olive oil |
| 1 | lg | Clove garlic |
| Salt | ||
| 1 1/2 | tb | Sherry vinegar |
| 1 | lg | Shallot; minced |
| 1/2 | lb | Arugula; stemmed,washed,dried (about 6 cups) |
| Ground black pepper | ||
| 2 | Hard-boiled eggs; peeled & quartered | |
| 12 | Thin shaving Gruyere cheese |
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