Foie Gras Torchon Salad with Mango and Raspberries — Credit: Flavur / OpenAI

Ingredients

Preparation

1. In a bowl, squeeze the orange juice. Season with salt and pepper. Add the white balsamic vinegar. Whisk in the olive oil. Add a few sprigs of chervil.
2. Add the germinated beans and radicchio. Mix.
3. Place this mixture on plates. Add raspberries and mango slices.
4. Place 2 slices of foie gras on each salad. Add a few grains of flaked sea salt and a few pieces of green onion. Serve.

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Entry

Foie Gras Torchon Salad with Mango and Raspberries

Name: Foie Gras Torchon Salad with Mango and Raspberries
Prep time: 12 min
Total time: 12 min
Yield: 4 servings
Cuisine: France
Ingredients: 250g foie gras torchon; 1 sliced mango; 16 raspberries; 1 radicchio lettuce; 50g germinated beans; 2 chopped green onions; 1 tsp chervil; 3 tsp white balsamic vinegar; 5 tsp olive oil; juice of half an orange; flaked sea salt

Preparation: 12 min

Cooking: 0 min

Servings: 4

The foie gras torchon salad with mango and raspberries combines the richness of foie gras with the sweetness of mango and the freshness of raspberries. Perfect for a festive starter, each bite offers a balance of flavors. The white balsamic vinegar and orange juice vinaigrette enhance this delicate dish. Ideal for a romantic meal or special occasion.