Mixed salad with foie gras and passion fruit syrup
How to make Mixed salad with foie gras and passion fruit syrup
Wash the lettuce leaves and arrange them on a plate.
Add on top the sliced tomato brunoise and julienne strips of dried tomato, goose and duck foie gras.
Bake the pine nuts a moment. Finish with a drizzle of RISSO® basic vinaigrette and a syrup of passion fruit, black pepper and balsamic vinegar.
Bake the triangular multigrain rolls for 8 minutes at 175 °C and cut into slices. Pour over the salad with the vinaigrette, sprinkle with pine nuts and garnish with physalis.
Serve the salad with a few slices of multigrain bread.
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