Roasted Figs with Foie and Arugula 

Believe it or not this is quite a simple dish. I buy presliced foie from Hudon Valley that is flash frozen and shipped. They defrost in less time than it takes to roast the figs. I serve this with bread to mop up any juices.

Roasted Figs
1 lb fresh figs
4-6 branches fresh thyme
2 TBSP cognac
2 TBSP honey
Zest from 1 lemon

Preheat the oven to 400ºF.

Slice the touch stem end off the figs and slice each in half lengthwise. Toss the figs in a large baking dish with the thyme, liquor, honey and lemon zest. Turn the figs so that they are all cut s

Bake for 15 to 20 minutes, or until the figs are softened and cooked through.

Arugula Salad
6 oz arugula
1 TBSP Truffle or regulat olive oil
1/2 TBSP Champagne vinegar
Salt and pepper

Combine ingrediets in a bowl and toss.

2 1/2 thick pieces of Foie

Heat a deep skillet over high heat. Add Foie and cook about 30 seconds per side until nicely charred. Remove from heat and quickly plate.

To Serve:
Divide arugula between plates, top with figs and foie, drizlle with any remaining juices and fat.

Serves 2.