Arugula Sorrel Salad With Soft Boiled Duck Egg
By: Melissa Peterman
Published: Thursday, December 10, 2009 - 5:21pm

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

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. 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. 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.

About


Optional Chive Blossoms are fun to sprinkle on this salad. Serve with a couple slices of toasted baguette to dip into the duck yolk.