Putting left over product to use

Seared Chicken Breast with sauteed arugula, wild mushrooms and heirloom tomatoes. The Sauce is an arugula foam.

For the foam, I made a mushroom chicken stock then pureed a handful of fresh arugula. Strain the mixture and while still warm, I used a immersion blender to emulsify the broth with cold cubed unsalted butter. The foam will not hold for more than 2-3 minutes but I find it to be more conventional then adding soy lecithin as a binder.