Fresh Duck Foie Gras And Roasted Pears With Winter Garden Greens

• 3 large ripe pears, cored and cut into 6 wedges
• 1 tablespoon minced fresh rosemary
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 3 tablespoons olive oil
• 3 cups mixed gourmet salad greens
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 12 ounces very cold duck foie gras, cut into six 1/4-inch-thick slices
• Garnish: fresh fennel sprigs

1. Toss pears, rosemary, salt, and pepper with olive oil. Place pears on a baking sheet. Bake at 475u0b0 for 6 to 8 minutes or until slightly firm.
2. Toss greens with 1 tablespoon extra virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange greens on six individual plates.
3. Heat a 10-inch cast-iron skillet over high heat. Add foie gras; cook in batches 45 seconds. Turn, and cook 30 more seconds or until golden brown and slightly crisp.
4. Arrange 3 pear wedges on side of greens. Top each with a fois gras slice. Garnish, if desired. Serve immediately.

wedges, fresh rosemary, salt, freshly ground pepper, olive oil, mixed gourmet salad greens, extra virgin olive oil, salt, freshly ground pepper, gras, fresh fennel sprigs

Taken from www.myrecipes.com/recipe/fresh-duck-foie-gras-roasted-pears-with-winter-garden-greens (may not work)