Foie gras from Michel Guérard, baby spinach salad

Ingredients:

• 1 pound grade A foie gras, cleaned and deveined
• 1 tablespoon sea salt
• 1/4 teaspoon freshly ground pepper
• 8 cups baby spinach leaves, washed and dried
• 1/2 cup red wine vinegar
• 1/2 cup extra-virgin olive oil

Instructions:

1. Preheat oven to 300°F. Sprinkle foie gras with sea salt and pepper.
2. Place foie gras in a baking dish and bake for 35-40 minutes, or until golden brown.
3. Remove from oven and let cool for 5 minutes.
4. Cut foie gras into slices and arrange on a bed of baby spinach leaves.
5. In a small bowl, whisk together red wine vinegar and olive oil to make a dressing.
6. Drizzle dressing over the foie gras and spinach salad.
7. Serve immediately, garnished with additional sea salt and pepper if desired.

Verdict:

This foie gras recipe is a decadent treat for special occasions or a luxurious dinner party. The rich and buttery flavor of the foie gras is complemented perfectly by the bright acidity of the red wine vinegar dressing and the freshness of the baby spinach leaves.

Serving suggestions:

This dish pairs well with a crusty baguette and a glass of full-bodied red wine. It would also make a great appetizer for a multi-course meal.