Foie salad with red fruits and pistachio vinaigrette

Difficulty: ★☆☆



  • 100 gr. bloc of mi-cuit foie
  • 200 gr. cream cheese
  • 150 gr. escarole leaves
  • 100 gr. lamb’s lettuce
  • 1 pomegranate
  • 70 gr. raspberry
  • 70 gr. redcurrant
  • 75 gr. dehydrated raspberry powder
  • 50 gr. raw crushed pistachio


  • 50 gr. bloc of mi-cuit foie
  • 50 gr. peeled pistachios
  • 50 ml balsamic vinegar
  • 125 ml. sunflower oil
  • Salt
  • Pink pepper to taste

Category: First course


Make thickened cream. Mix a little foie gras mi-cuit with cream cheese with the help of a MGF Voluta Bowl mixer. Some sherry wine, brandy or armagnac can be optionally added. Keep in the fridge for 20 minutes, until thickened. Meanwhile, insert the mixing rod into the mixer and emulsify all the ingredients to prepare the vinaigrette.
Once the cheese cream and foie are thickened, make small balls and coat half of the ball with dehydrated raspberry powder and the other half with raw crushed pistachio. Keep in the fridge until serving. To serve it, make a bed of escarole leaves, lamb’s lettuce and add the fruits. Finally, lightly dress the salad with pistachio vinaigrette. It is a light salad that can be easily served at Christmas, once you have the cream and pistachio vinaigrette ready in advance.