Warm vegetable salad topped with caramelized foie-gras

Difficulty: ★☆☆

Ingredients

4 Pieces of foie-gras (1oz. per piece approx.).
2 Tablespoons moscovado sugar.
1/2 lb Salad sprouts (arugula, endive, lambs lettuce, lollo roso, oak leaf lettuce).
4 Carrots.
2 oz Green beans.
3 oz Broccoli.
3 oz Zucchini.
Mild olive oil (0.4°)
Sherry balsamic vinegar reduction.
12 Chive stems.

Category: First course

Instructions

Peel carrots. Chop carrots, green beans, zucchini (with the skin on ) in thin julianne strips. Separate broccoli intoflorets. Heat a dash of olive oil in a Nonstick Magefesa frypan and cook vegetables until crispy tender. Set aside. Sprinkle foie gras pieces with moscovado sugar and caramelize with the help of a torch or an iron salamander
Arrange warm sautéed vegetables on a bed of salad sprouts, previously seasoned with a dash of olive oil and salt. Place caramelized foie gras pieces on top. Dress with reduced balsamic vinegar and sprinkle with chopped chives.

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