I found a place that will ship Foie into California – yeah!! This is the perfect fall recipe.
1 asian pear, cored and quartered
2 TBSP butter
1/4 tsp coriander
1/4 tsp allspice
Salt and pepper
1 red onion, in 1/2 inch wedges with root intact
1 TBSP sherry vinegar
1/2 TBSP Dijon
1 tsp salt
2 TBSP walnut oil
2 TBSP olive oil
Heartily salad green
4 – 6 oz Foie sliced 1/2 inch thick
Preheat oven to 375.
In an oven proof skillet, melt butter with spices, add pears and onions, cook for about 5 minutes until brown, flip over and bake in the oven for 25 minutes until soft.
Combine the ingredients for the vinaigrette in a small jar and shake until combined.
When ready to serve, toss salad with vinaigrette, top with onions and pears.
Heat a small skillet over medium high heat, add Foie and cook about 2 minutes until browned. Turn and cook the other side, about 1 – 2 minutes until browned. Serve on salad and pit any fat over salad.