Foie gras mi-cuit and forest fruits salad

Foie gras mi-cuit and forest fruits salad recipe

This sweet and savory salad is sure to delight the taste buds. For those who don’t know, foie gras is translated in French to fatty liver and is the liver of a duck or goose. Mi-cuit is translated to half cooked, while other foie gras is preserved or raw foie gras mi-cuit is somewhere in the middle of the two. Although it might not sound so good if you have not had liver before, foie gras is considered a delicacy and is very tasty and rich. Paired together with light and sweet berries and a beautiful sweet berry vinaigrette that calls for high quality Olive Oils from Spain, this foie gras mi cuit and forest fruits salad is sure to be a crowd pleaser. If you have any important guests to impress, this is the starter for you.

Preparation:

For the salad:

1. Fill a mould with the mixed lettuce.
2. Scatter a few cubes of foie gras mi cuit onto the lettuce and sprinkle the forest fruit berries all over the salad and the plate.

For the forest fruits vinaigrette:

• In a bowl, blend the Extra Virgin Olive Oil from Spain, the raspberry vinegar and some raspberries, season to taste and mix well again.

To serve:

• Once the vinaigrette is mixed well, pour it over the salad.

If you liked this recipe, you might also enjoy:

• Jerk chicken
• A classic is back, with a new twist: beetroot gazpacho
• Chocolate and olive oil cakes