Clovis Sherry Wine Vinegar
It is called vinaigre de Xérès in French and vinagre de Jerez in Spanish. This Sherry vinegar reserve, produced from the slow transformation into oak barrels of wines from the province of Jeres at the southern tip of Andalusia in Spain. Its nose is reminiscent of cooked wines and dry wood. This powerful vinegar, with a pronounced nut and Madeira flavor, goes very well with walnut oil for mixed salads. It is also ideal for deglazing veal livers or for flavoring white meat sauces.
Ingredients: Sherry vinegar, sulphites. 7% acidity.
Allergen: contains sulphites.
Storage: store in a cool, dry place.
Shelf life: Vinegar
Lentil salad with foie gras and smoked duck breast
100 g cooked weight lentils or 100 g net drained canned lentils
45 g smoked duck breast (fat taken out)
35 g foie gras
1 tsp sherry vinegar
1 tsp mustard
1/2 clove of garlic
2/3 sprigs of chives
Salt and pepper
Let the cooked lentils cool or rinse or drain the canned lentils.
Season with vinegar, mustard, crushed garlic, chopped chives. Pepper.
Cut half of the duck breasts into small pieces, taking care to remove the fat. Mix with lentils.
Arrange the lentils in the center of the plate using a circle and arrange the strips of defatted duck breast around.
Place the thin slice of foie gras on the lentils.
Serve and enjoy!