Mixed Greens with Foie Gras
An elegant first course salad of mixed greens and sauterne-macerated golden raisins tossed with a truffle oil vinaigrette and served with toast points and sliced foie gras.
1/4 cup golden raisins
1/4 cup sauterne wine
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
1 tablespoon walnut oil
1 tablespoon truffle oil (if unavailable, increase the vegetable oil to 3 tablespoons)
1 tablespoon cider vinegar
1 teaspoon Port
Dash of Tabasco sauce
1 teaspoon peeled and finely minced shallot
1/4 teaspoon peeled and finely minced garlic
Sea salt to taste
Freshly ground black pepper to taste
6 cups mild lettuces (such as mache, bibb, Boston or butterhead), washed and dried
4 ounces duck or goose bloc foie gras, cut into 4 equal slices
- In a small bowl, soak the raisins in the sauterne. Macerate at room temperature at least 1 hour or overnight.
- To make the dressing, whisk together all remaining ingredients except the lettuces and foie gras. Leave dressing 1 hour at room temperature or overnight in the refrigerator.
- Strain the raisins and add the liquid to the dressing. Set the raisins aside.
- When ready to serve, toss the greens with the raisins and enough dressing to moisten. Adjust salt and pepper. Divide between 2 plates. Place a piece of foie gras on both sides of each salad. Pass toast points separately.
Makes 2 servings.