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January 2, 2015 / Chris Blum

Foie on Toast with Cherry Salad

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I love Foie Gras and the best thing about it is it cooks up so quickly. It is illegal to sell it in California, so you need to get creative about how you obtain it.

Ingredients:
2 2 oz slices of Foie gras
1/4 c bing cherries (frozen defrosted or fresh)
1 TBSP high quality balsamic vinegar
1 TBSP hazel nut oil
1/4 c toasted hazelnuts, chopped
Salt and pepper
Butter lettuce, torn
Balsamic glaze
Brioche or parmesan toast

Combine the balsamic vinegar, oil, salt and pepper in a small jar and shake to combine. Toss with salad, cherries and nuts.

Heat a cast iron skillet over high heat. Add Foie and cook 30 – 40 seconds per side.

Serve with salad and toast and drizzle with a little balsamic glaze.

Serves 2.

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