Rosemary-Cured Foie Gras and Frisee Salad

6

Rosemary Cure
 2 tbsp sea salt
 2 tbsp fresh rosemary
Roasted Potatoes
 roasted pearl onions
 olive oil
 2 hand fulls fresh frisee greens
 ½ cup sliced, fresh fennel
 1 medium shallot, thinly sliced
 1 whole bulb roasted garlic, cut in half horizontally
 2 poached eggs
 ¼ cup balsamic vinegar
 1 cup raspberry vinegar
 salt and pepper

Rosemary Cure
1

Grind to a fine powder in a coffee grinder.

Roasted Potatoes
2

Coat the foie portions in the rosemary cure. Set for one hour.

3

Heat olive oil in a small sauce pan until hot and shimmering.

4

Lay your foie in gently and sear, caramelizing one side for three minute and two on the other.

5

Remove the foie and set aside.

6

Add more olive oil in a second pan and heat. Add the leftover roasted potatoes and gently smash in the pan. Crisp both sides.

7

Add the roasted garlic bulb and pearl onions, then gently sauté.

8

Splash in a bit of balsamic vinegar to de-glaze the pan and reduce the balsamic down.

9

Add the handfuls of fresh frisee greens on two salad plates. Top the greens with the seared foie gras.

10

Return the foie gras pan back to the heat and add a bit more olive oil, about 3 tbsp. To that, add the sliced shallots and fennel, then gently sauté until tender and fragrant. Season with salt and black pepper.

11

De-glaze the pan with raspberry vinegar. Swirl the pan to heat and gently reduce the vinegar. Scrape the “fond” from the bottom of the pan to incorporate into the dressing. Pour the entire warm dressing over the top of the salad.

12

Add the balsamic glazed potatoes and onions, then squeeze out the roasted garlic on top of the salad.

13

Finish with a soft poached egg on each salad.

Ingredients

Rosemary Cure
 2 tbsp sea salt
 2 tbsp fresh rosemary
Roasted Potatoes
 roasted pearl onions
 olive oil
 2 hand fulls fresh frisee greens
 ½ cup sliced, fresh fennel
 1 medium shallot, thinly sliced
 1 whole bulb roasted garlic, cut in half horizontally
 2 poached eggs
 ¼ cup balsamic vinegar
 1 cup raspberry vinegar
 salt and pepper

Directions

Rosemary Cure
1

Grind to a fine powder in a coffee grinder.

Roasted Potatoes
2

Coat the foie portions in the rosemary cure. Set for one hour.

3

Heat olive oil in a small sauce pan until hot and shimmering.

4

Lay your foie in gently and sear, caramelizing one side for three minute and two on the other.

5

Remove the foie and set aside.

6

Add more olive oil in a second pan and heat. Add the leftover roasted potatoes and gently smash in the pan. Crisp both sides.

7

Add the roasted garlic bulb and pearl onions, then gently sauté.

8

Splash in a bit of balsamic vinegar to de-glaze the pan and reduce the balsamic down.

9

Add the handfuls of fresh frisee greens on two salad plates. Top the greens with the seared foie gras.

10

Return the foie gras pan back to the heat and add a bit more olive oil, about 3 tbsp. To that, add the sliced shallots and fennel, then gently sauté until tender and fragrant. Season with salt and black pepper.

11

De-glaze the pan with raspberry vinegar. Swirl the pan to heat and gently reduce the vinegar. Scrape the “fond” from the bottom of the pan to incorporate into the dressing. Pour the entire warm dressing over the top of the salad.

12

Add the balsamic glazed potatoes and onions, then squeeze out the roasted garlic on top of the salad.

13

Finish with a soft poached egg on each salad.

Rosemary-Cured Foie Gras and Frisee Salad