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
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.