Arugula Sorrel Salad With Soft Boiled Duck Egg

• 4 cups greens wild arugula, torn and washed
• 3 leaves sorrel fresh, chiffonade
• 1 garlic clove minced
• 1 tablespoon honey
• 1 teaspoon dijon
• 2 lemons smalls, squeezed
• 2 tablespoons orange juice freshly squeezed
• 2 tablespoons rice wine vinegar
• 1/2 cup olive oil
• salt
• pepper
• 2 eggs fresh duck
• hawaiian sea salt Black
• 2 ounces pecorino cheese shave with a peeler into thin strips
• arugula
• citrus vinaigrette
• salad
• duck egg

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.

wild arugula, sorrel, garlic, honey, lemons smalls, orange juice freshly squeezed, rice wine vinegar, olive oil, salt, pepper, eggs, hawaiian sea salt black, pecorino cheese, arugula, vinaigrette, salad, duck egg

Taken from www.yummly.com/recipe/Arugula-Sorrel-Salad-With-Soft-Boiled-Duck-Egg-1645045 (may not work)