August 11, 2009
Just this last weekend, I catered a party with one of my close chef friends. For me, there is nothing more fun than geeking out over cook books while planning ...
Edited by: Melissa Peterman
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Honey Bee Sting: “Catering for Foodies”
August 13, 2009
Just this last weekend, I catered a party with one of my close chef friends, Kristen Schumacher. For me, there is nothing more fun than geeking out over cook books ...
Honey Bee Sting: “Catering for Foodies”
August 13, 2009
Just this last weekend, I catered a party with one of my close chef friends, Kristen Schumacher. For me, there is nothing more fun than geeking out over cook books ...
Honey Bee Sting: “Catering for Foodies”
August 13, 2009
Just this last weekend, I catered a party with one of my close chef friends, Kristen Schumacher. For me, there is nothing more fun than geeking out over cook books ...
Honey Bee Sting: “Catering for Foodies”
August 13, 2009
Just this last weekend, I catered a party with one of my close chef friends, Kristen Schumacher. For me, there is nothing more fun than geeking out over cook books ...
Honey Bee Sting: “Catering for Foodies”
August 13, 2009
Just this last weekend, I catered a party with one of my close chef friends, Kristen Schumacher. For me, there is nothing more fun than geeking out over cook books ...
Yield: 4
[edit] Ingredients
4 |
|
3 |
leaves fresh sorrel, chiffonade |
1 |
garlic clove, minced |
1 |
tablespoon honey |
1 |
teaspoon Dijon |
2 |
small lemons, squeezed |
2 |
tablespoons freshly squeezed orange juice |
2 |
|
½ |
cup Olive oil |
2 |
fresh duck eggs |
Black Hawaiian Sea Salt |
|
2 |
ounces pecorino cheese, shave with a peeler into thin strips |
[edit] Preparation
Step 1 |
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. |
Step 2 |
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. |
Step 3 |
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. |
[edit] Tools
[edit] About Arugula Sorrel Salad With Soft Boiled Duck Egg
Optional Chive Blossoms are fun to sprinkle on this salad. Serve with a couple slices of toasted baguette to dip into the duck yolk.
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