Mesclun and mushroom salad served with warm foie gras.
INGREDIENTS:
* For the vinaigrette:
* 3 Tablespoons balsamic vinegar
* 1 Tablespoon lemon juice
* 1 Tablespoon sherry vinegar
* 5 Tablespoons chicken stock
* scant cup olive oil
* salt and freshly ground pepper
* For the salad:
* 1 Tablespoon olive oil
* 1 shallot, very finely chopped
* 10 oz. mixed wild mushrooms
* 10 oz. mesclun mix
* 12 oz. foie gras
* OPTIONAL: Truffle Garnish
* 1/2 oz. truffle
* 3-1/2 oz. port
* 3-1/2 oz. cognac
* 3-1/2 oz. veal stock
PREPARATION:
1. Put all the vinaigrette ingredients into a blender and blend until smooth.
2. If using the truffle: chop it finely and cook it very gently in the port, cognac and veal stock for 5 minutes.
3.Heat the oil in a saucepan, add the shallot and cook until soft.
4. The add the mushrooms. Cover and cook very gently for about 5 minutes.
5. Uncover and raise the heat to evaporate the juices. Sprinkle the mushrooms with some of the vinaigrette.
6. Toss the mesclun with some of the vinaigrette and arrange it on 6 plates.
7. Put a mound of mushrooms in the middle.
8. Slice the foie gras into 6 slices and season them.
9. Heat a non-stick frying pan until very hot and sear the foie gras slices briefly till just golden.
To Serve:
Place the foie gras slice on the mushroom mixture. If using the truffle, scatter on top of the salads. Drizzle with the cooking juices and serve at once.
Recipes Cooking Tips
Sections
Syndication
