Update my dinner status, I'm making this tonight.
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Cook the beans in well salted water. Drain, refresh and split into halves. Cook the artichokes in salted water with a squeeze of lemon. Leave to cool and cut in to wedges, 7 per person. Clean and saut? the mushrooms well and season to taste. For the vinaigrette, mix together the pumpkin seed oil, olive oil and balsamic vinegar. Mix the beans, mushrooms, shallots and chervil together. Season with the vinaigrette and place in a small heap in the centre of a plate. Surround with the artichoke wedges and pour the rest of the vinaigrette around. Season foie gras and sear well in a hot pan until golden brown. Place on top of the salad. Converted by MC_Buster. Converted by MM_Buster v2.0l.
