Foie Gras, Roasted Figs With Raspberry Vinaigrette

• Salad
• 4 slices of Foie Gras
• 8 Fresh figs, black
• 8 green salad leaves
• 4 red salad leaves
• 2 pinches Fleur de Sel or Black Salt
• 2 pinches light brown sugar
• Raspberry Vinaigrette
• 6 tablespoons Extra Virgin Olive Oil
• 3 tablespoons Balsamic Vinegar
• 1 teaspoon honey
• salt
• pepper
• 12 Raspberries fresh

1. For the Vinaigrette: In a beaker add all the ingredients and process with an immersion blender for 30 seconds or until creamy.
2. Add the raspberries and process another 30 seconds so you can still see the seeds.
3. Check for seosoning and set aside.
4. For the salad: Pre-heat the oven to 400u0b0F.
5. Wash and dry the salad leaves and keep in a clean kitchen tea towel in the fridge.
6. Cut the stems of the figs and cut them in a rose, slicing them in quarters but leaving the bottom intact. Sprinkle with the brown sugar and roast in a parchment paper lined baking try for 15 minutes.
7. Plate your entree, sprinkle some Fleur de Sel or Black Salt on the foie gras and drizzle with some Raspberry vinaigrette. Serve immediately.

salad, gras, fresh figs, salad leaves, red salad, sel, brown sugar, vinaigrette, olive oil, balsamic vinegar, honey, salt, pepper

Taken from food52.com/recipes/988-foie-gras-roasted-figs-with-raspberry-vinaigrette (may not work)