French "Fois Gras" Salad Recipe

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French "Fois Gras" Salad

From Dorothy McNett's recipes at A little food history in the making as fois graz in the original style of fattened goose livers is no longer available. I like to use any good quality liverwurst or sausage, etc. There are even vegan fois graz recipes available if that appeals!

1/2 cup extra virgin olive oil
2 shallots, thin slices
2 teaspoons freshly snipped thyme
2 - 3 teaspoons freshly snipped parsley
2 tablespoons sherry wine vinegar
2 teaspoons white or black truffle oil
sea salt

1 bunch tender greens (baby frisee if available)
1/2 cup walnut halves
8 - 10 fresh green beans
1 apple
4 - 6 oz. fois gras or liver sausage, etc

Heat the olive oil in a saute pan and saute the sliced shallots 1 - 2 minutes. Add the thyme, parsley, vinegar, truffle oil and salt and pepper and set aside to cool. When ready to serve, put salad greens in a bowl and add the walnut halves. Slice the green beans into small pieces and dice the apple and add to the greens. Cut half of the fois gras into about 1/4 inch dices and add to the greens along with salt and pepper. Toss in the cooled dressing. Arrange on individual plates and garnish with slices of the remaining fois gras and serve.

Recipe created 2017-05-15.

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