Thinking of a romatic Valentine’s day dinner which requires little fuss? Try this tempting luscious foie gras salad. The man issue with foie gras is the quality, get a bad one and your are one step away from .. well cat food. Get the right one and you are in for a treat from the gods or pleasure…
The crisp apples play opposite to the foie gras terrine. Top with the delicious shallot vinaigrette and voila.. love is in the air!
1 pound baby frisee
16 walnut halves
16 haricot Verts, (french green beans) blanched
1 Granny Smith Apple, peeled and cut into a small dice
4 teaspoons of white truffle oil
Salt and pepper to taste
Roasted Shallot Vinaigrette
1 cup olive oil
4 large shallots, peeled and sliced thinly
3 teaspoons of chopped thyme
3 teaspoons of chopped parsley
¼ cup of sherry vinegar
Salt and pepper
In a large sauté pan, heat olive oil over medium heat until shimmering and add shallots. Sauté for two minutes, then lower the heat to low and add the vinegar, salt, pepper, and herbs. Cook for 10-15 minutes until the shallots are tender .Remove from the heat and cool. When the shallots are cool, add them to a blender and blend for 30 seconds, add the olive oil in a steady thin stream to form an emulsion. Adjust seasonings with salt and pepper if needed.
In a large bowl, combine the frisee, walnuts, haricot verts, apple, and four ounces of the foie gras terrine cut into ¼ inch dice. Dress the salad with the roasted shallot vinaigrette and toss to combine. Divide onto 4 chilled plates and top each salad with a one ounce slice of the remaining foie gras terrine. Drizzle a teaspoon of truffle oil over each slice and serve chilled.