SALAD OF ROASTED FIGS, FOIE GRAS AND BABY SPINACH

SALAD OF ROASTED FIGS, FOIE GRAS AND BABY SPINACH

INGREDIENTS

1 litre water, 250gms sugar, 20gms cardamom seeds, 10gms vanilla pods, 20gms star anise, 1kg figs.

Bring all ingredients to the boil except figs. Once it boils add figs and remove from heat and allow to cool. 40-gram slice of foie gras per portion, 30 grams’ baby spinach per portion 

TO FINISH

20 grams’ coriander leaves, 10ml balsamic vinegar, 1 ½ figs per portion, 1 slice foie grass, 20ml olive oil, 30 grams’ spinach.

 In a hot pan caramelize the three half fig. when the sugars begin to burn add the coriander and the balsamic vinegar and de-glaze the mixture. Sear the foie grass in a very hot pan and dress the rocket with olive oil. Place the three figs on the plate top with the foie grass and then the rocket. Pour some of the juices from the pan around.