Arugula Sorrel Salad With Soft Boiled Duck Egg
3 leaves fresh sorrel, chiffonade
1 garlic clove, minced
1 tablespoon honey
1 teaspoon Dijon
2 smalls lemons, squeezed
1/2 cup Olive oil
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.