Foie gras salad

1.  Rinse and drain the salad leaves. Remove the crust of 3 bread slices, then cut into croutons. Brown in a pan with 30 g of butter.

2. In a bowl, combine 3 tablespoons of walnut oil, 1 tablespoon cider vinegar, salt and pepper. Peel and slice 2 apples. Cut 300 g of mi-cuit foie gras into strips.

3. . Arrange the lettuce leaves on a platter with apples and foie gras strips, drizzle with dressing and sprinkle with croutons. Serve.

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