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.
Total Steps
3
Ingredients
14
Tools Needed
6
Ingredients
- 4 cups wild arugula greens, torn and washed
- 3 leaves fresh sorrel, chiffonade
- 1 clove garlic, minced
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 small lemons
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons rice wine vinegar
- 1/2 cup olive oil
- salt and pepper(optional)
- 2 fresh duck eggs
- Black Hawaiian Sea Salt
- 2 ounces pecorino cheese
- chive blossoms(optional)
Instructions
Step 1
Add arugula and sorrel to a large mixing bowl. In a separate bowl, make the salad dressing by combining garlic, honey, Dijon mustard, lemon juice, orange juice, and rice wine vinegar. Whisk briskly to combine. While whisking, slowly pour in the olive oil. Adjust seasonings with salt and pepper to taste.
Step 2
Set the dressing aside. Add the duck eggs to a saucepan filled with cold water. Place over high heat and bring to a boil. Once boiling, set an egg timer for 3 minutes. After 3 minutes, remove eggs and allow them to cool slightly. Peel the eggs.
Step 3
Dress the arugula and sorrel greens with the vinaigrette to your preference. Divide the dressed greens onto 4 salad plates. Top each plate with 3 slices of pecorino cheese. Slice the soft-boiled duck eggs in half and place one half onto each plate. Sprinkle the duck egg with Black Hawaiian Sea Salt. If desired, sprinkle the salad with chive blossoms and serve immediately.