Newbie in cooking foie gras? Here's a really simple dish that makes an excellent starter, made refined all the more with the addition of Rubino red wine vinegar. Let's get started!
Ingredients
60 g semi-cooked foie gras
60 g gingerbread
50 g black radish
200 g lamb's lettuce
1 pear
2 tbsp Rubino red wine vinegar
4 tsp maple syrup
Skewer picks
Salt and pepper
Directions
Finely dice the foie gras and gingerbread.
Peel the black radish and slice thinly.
Peel the pear, remove seeds, and dice.
Alternate these ingredients on a skewer.
Season to taste.
Arrange the lamb's lettuce and diced pear on a plate.
Mix the red wine vinegar and the maple syrup.
Drizzle over the salad.
Place the foie gras skewer on top.
Bon appétit!
