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 fleur de sel 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 tbsp white balsamic vinegar; 5 tbsp olive oil; juice of half an orange; fleur de sel

Preparation: 12 min

Cooking: 0 min

Servings: 4

The foie gras torchon salad with mango and raspberries combines fresh and flavorful elements for an exceptional culinary experience. The added mango brings a sweet and exotic note, while the raspberries add a bright touch of color. This refined starter, accompanied by a tangy vinaigrette, will impress your guests at festive meals.