Arugula Sorrel Salad With Soft Boiled Duck Egg

Photo: Melissa Peterman

Ingredients

4 cups wild arugula greens, torn and washed

3 leaves fresh sorrel, chiffonade

1 garlic clove, minced

1 tablespoon honey

1 teaspoon Dijon

2 smalls lemons, squeezed

2 tablespoons freshly squeezed orange juice

2 tablespoons Rice wine vinegar

1/2 cup Olive oil

salt and pepper

2 fresh duck eggs

Black Hawaiian Sea Salt

2 ounces pecorino cheese, shave with a peeler into thin strips

Preparation

Add arugula and sorrel to a large mixing bowl. Make salad dressing by adding garlic, honey, Dijon, lemon juice and vinegar together in a bowl. Whisk briskly to combine. While whisking, slowly pour in olive oil. adjust seasonings with salt and pepper.

Set dressing aside. Add duck eggs to a sauce pan of cold water. Place over high heat and bring to a boil. Once boiling, set egg timer for 3 minutes. Allow eggs to cool slightly. Peel eggs.

Dress the salad greens to your preference with the vinaigrette. Place greens onto 4 salad plates and top with 3 slices of pecorino cheese. Slice duck eggs in half and place a half onto each plate. Sprinkle duck egg with black Hawaiian sea salt. If available, sprinkle salad with chive blossoms and serve.