Arugula Salad With Garlic Croutons, Gruyère, And Hard-boiled Eggs


2 slices Sourdough bread , sliced thinly
7 tablespoons Olive oil
1 Large clove garlic
Table salt
1 1/2 tablespoons Sherry vinegar
1 Large shallot , minced
1/2 pound Arugula (about 6 cups), stemmed, washed thoroughly, and dried
Ground black pepper
2 Hard-boiled eggs , peeled and quartered
12 slices Gruyère cheese , very thin


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