Organic Salad with Hard-Boiled Eggs and Homemade Croutons

• 4 large organic eggs, such as The Farmer’s Hen brand
• 4 slices Organic Dave’s Killer Bread 21 Whole Grains and Seeds
• 6 tbsp organic extra virgin olive oil, such as Zoe brand
• 1 tsp organic kosher salt, divided
• ½ tsp The Fresh Market Organic Ground Black Pepper, divided
• 2 tbsp organic balsamic vinegar, such as Fini brand
• 1 clove garlic, grated
• ½ package organicgirl Butter Plus (5 oz)
• ½ package organicgirl Spring Mix (5 oz)
• 1 c organic cherry tomatoes, halved
• 1 c organic cucumber, chopped
• ¼ c organic pitted green olives
• ¼ c toasted organic pine nuts
• 2 tbsp chopped organic dill

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Preheat oven to 375º. Fill a medium pot with at least 3 inches of water, cover and bring to a boil. Gently place eggs in boiling water and cook for 9 minutes. Transfer eggs to an ice bath to cool.

While eggs are cooking, tear bread into bite-size pieces. Toss with 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Arrange bread in a single layer on a rimmed baking pan and bake in preheated oven until toasted, about 8 minutes. Set aside to cool.

Combine remaining 4 tbsp olive oil, balsamic vinegar, garlic and remaining 1/2 tsp salt and 1/4 tsp pepper in a medium bowl. Whisk to combine. Set aside.

Peel and cut eggs into quarters. Toss lettuces, tomatoes, cucumbers, olives and toasted bread together in a large bowl with 1/2 the balsamic dressing, about 3 tbsp. Transfer to a serving platter, if desired, and top with boiled eggs, pine nuts and dill. Serve immediately with remaining dressing.