Seared Ahi Tuna Salad
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Seared foie gras with frisee and sauteed pears
Details
- Servings: 8
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- french
Ingredients
- 1 pound fresh foie gras
- 2 heads frisee
- 2 ripe pears (French butter preferred), peeled
- 1 shallot, minced
- 2 tablespoons Champagne vinegar
- Maldon sea salt (or any flaky sea salt)
- Freshly ground white pepper
- Sugar
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