Endive Salad and Quinoa with Vegetables22 October 2019
Barbucine salad and duck breast23 October 2019
Friseline salad with perigourdine
Mix mustard and cider vinegar, add salt, pepper, oil in a stream.
Reserve the vinaigrette.
In each bowl, arrange the Friseline leaves with a drizzle of vinaigrette.
Add the diced apples, diced foie gras, duck breast slices and pine nuts.
Preparation time: 15 minutes
Cooking time: none
INGREDIENTS for 4 people
12 slices smoked duck breast
2 granny apples
200 gr foie gras
40 g pine nuts
1 tablespoon mustard
5 cl cider vinegar
10 cl peanut oil