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November 3, 2013 / Chris Blum

Foie & Figs

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What says fall more than figs and foie gras? This dish looks fancy, but it is quite easy and tastes amazing! If you don’t have fig balsamic and hazelnut oil, you can use balsamic vinegar and olive oil.

Ingredients:
2 – 2 oz pieces of foie gras
2 TBSP butter
2 slices of brioche bread
6 figs, halved
Sugar
Baby lettuce greens
Fig balsamic
Hazelnut oil
Hazelnuts, chopped and toasted
Balsamic glaze

Place the figs in baking sheet, sprinkle with sugar and brûlée with a torch or pop under the broiler – making sure they don’t burn.

Toss salad greens with nuts, balsamic and oil – 2 parts balsamic to 1 part oil, salt and pepper.

In a large non-stick skillet, melt butter over medium heat, add bread and cook on each side until brown. Remove bread, raise to medium high heat and add Foie, cook about 40 seconds per side.

To plate, place salad in the middle, surround with figs, place brioche on salad and top with Foie. Drizzle with a little balsamic glaze and hazelnuts.

Serves 2.

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