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Foie gras salad's recipe

Ingredients for 6 people

Mesclun salad: 200g
Purslane: 200g
(Or a mix of fresh young salad leaves)
Fresh flowers (nasturtiums, pansies, borage, pineapple sage) = 1 punnet of each
Raw foie gras: 250g
Premium-quality walnut oil
Cider or quince vinegar
Dijon mustard
Fleur de sel
Salt
Pink peppercorn
White pepper (ground)

Directions

Thoroughly wash the different types of salad and drain them.
Sort the flowers.
Prepare the vinaigrette. Season and mix the salad. Arrange the salad on a plate.
Place 6 flowers on each plate.
Take the Foie gras out of the fridge. Cut thin slices by using a peeler. Place a generous amount of slices on the salad.
Sprinkle some crushed pink peppercorn, ground pepper and fleur de sel over the foie gras.

Astuce

Serve fresh.
Do not drown the salad with too much vinaigrette in order to get the milky aroma of the liver and the slight bitterness of the flowers.