Foie gras carpaccio with ham and green apples

1. Cut the foie gras into slices, not too thick. Use a knife dipped in hot water to obtain a clean cut. Cut the ham slices in two.

2. Wash the apples and remove the core and seeds. Cut them into fine strips and sprinkle with lemon juice. Wash and dry the chervil. Wash the figs and dry them gently, then cut in two.

3. Place the ham, slices of foie gras and apples onto 6 small plates. Sprinkle with chopped hazelnuts and freshly ground pepper. Decorate with half a fig and a sprig of chervil. Serve cold.

Photo credit : Sucré Salé