Wild Arugula Salad With Soft Boiled Duck Egg

Just this last weekend, I catered a party with one of my close chef friends, Kristen Schumacher.  For me, there is nothing more fun than geeking out over cook books while planning a dinner party menu, especially when your co-chef is also a fan of local and seasonal cooking and  not afraid of experimentation. In the summer months, ingredient options seem endless and with a little bit of inspiration, ordinary ingredients can be transformed into delicious dishes.  Given the small size of the group, (nine) and a good budget, we were able to focus on ingredients and take extra care for plating. For the salad course we tossed arugula and finely chiffonade sorrel with a honey citrus vinaigrette and topped each salad with shaved pecorino, chive blossoms and a soft-boiled duck egg sprinkled with black Hawaiian sea salt. Since a soft-boiled duck egg is one of my favorite foods, I couldn’t wait to share this dish with you all.

Here was the rest of the menu:

Appetizers

Dragon Roll  (sushi of unagi, cucumber, seaweed, avocado and toasted sesame seeds)

Herbed Goat Cheese Stuffed Peppadew Peppers

Amuse Bouche

Balsamic Pork Belly Skewers with Caramelized Figs

Salad

Arugula  and Sorrel Salad with Soft Boiled Duck Egg Sprinkled with Black Hawaiian Sea Salt

Shaved Pecorino Cheese,  Chive Blossoms, Honey Citrus Vinaigrette

Intermezzo

Mango sorbet with Kaffir Lime and Mint Simple Syrup topped with Borage Flowers

Main

Marinated Grilled Flank Steak with Basil Chimchurri

Heirloom Tomatoes, herb mash

Dessert

Grilled Pound Cake with Mike and Gene’s Berry Farm Sauce

Grilled stone fruit, local cream freshly whipped

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