By Billy Graham Training Center Chef Douglas Walls
- 1 duck breast grilled to mid rare, sliced
- Halved cherry tomatoes
- 1 hard boiled egg
For the dressing
- 1 garlic clove, grated
- 1 tsp fresh grated root ginger
- 2 tbsp. soy sauce
- 3 tbsp. honey
- Mix Arugula with dressing.
- Place dressed arugula on plate & top with duck breast, egg & tomatoes.