Foie gras salad with arugula and pear

A wonderful salad that combines the characteristic yet delicate taste of duck foie gras, the sweetnessaste of a juicy pear and the spiciness of arugula. Cashew nuts also have their own value - they enhance the flavour and provide decoration. They can be added raw to a salad, but they look more appetizing when roasted. You could also use any other nuts according to your taste. All the ingredients in the salad have a rather mild flavor, bringing the taste of the foie gras to the fore.

Ingredients

Whole Duck Foie Gras - 60 g
Pear - 1 
Arugula - 20 g
Cashew nuts - 2-3 tbsp
Olive oil - 2 tbsp.
Lemon juice - 1 tbsp.
Salt, pepper - to taste

Make 1 serving of salad

Instructions

Place a jar of Whole Duck Foie Gras to chill in the refrigerator in advance. This facilitates removal from the jar. Prepare all the ingredients you need to make the salad. Since all the products don’t need to be additionally cooked, you can serve a ready-made salad in a quarter of an hour. Wash and dry the arugula, wash the pear, measure out the required quantity of nuts. 

1 1b. Take a nice plate to prepare the salad. Place most of the arugula at the bottom. If you wish, you can add other herbs such as basil or parsley. But use these herbs sparingly to avoid overpowering the foie gras!

2 . Use a pear of medium ripeness. It can be sweet or sharp. If the skin is tough, you can remove it with a paring knife. Then cut the pear into thin slices, removing the core. Place the pear slices neatly on top of the arugula.

3 3b. Dry fry the cashews for 3-4 minutes on a low heat. Stir several times to brown the nuts evenly. Then transfer to a plate and let them cool slightly.

4. Remove the chilled, Whole Duck Foie Gras from the jar. Cut it into thin slices and place on top of the pear. You can cut the foie gras into cubes or strips if you prefer.

5 5b. Season with a little salt and black or white pepper and add the cashews, either whole or chopped.

6 6b. Dress the salad with olive or other vegetable oil mixed with lemon or lime juice. Place the remaining arugula on top of the salad and serve immediately. This  dish can be served as a light meal or as a starter and is complimented by a glass of chilled white wine. 
7 7b 8 8b