- 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.
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 Non-stick aluminium 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.