Arugula Sorrel Salad With Soft Boiled Duck Egg


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


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