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1
Cut the onion lengthwise in half.
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2
Put the halves on a flat surface and cut crosswise into thin slices.
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3
There should be about 1/2 cup.
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4
Cut off and reserve the tips of the endive.
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5
Cut the remaining endive into 2-inch lengths.
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6
Cut each piece lengthwise into very thin strips.
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7
There should be about 1 cup loosely packed.
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8
Put the quartered cabbage on a flat surface and cut it crosswise into very thin shreds.
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9
There should be about 2 cups.
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10
Pull off the top leaves from the stems of chervil.
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11
There should be about 2 cups.
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12
Reserve 10 or 12 leaves for garnish.
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13
Heat the corn oil in a heavy skillet.
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14
When it is hot and almost smoking, carefully slide the foie gras slices into the skillet.
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15
Sprinkle with salt and pepper.
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16
Cook over high heat about 45 seconds.
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17
Carefully turn each slice and cook about 1 minute longer.
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18
Remove and drain.
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19
Add half of the hazel oil to the skillet and when it is hot add the onion and red cabbage.
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20
Add salt and pepper and cook, stirring, about 1 minute.
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21
Add the remaining hazelnut oil.
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22
Stir and add the balsamic vinegar.
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23
Toss briefly and pour the mixture into a mixing bowl.
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24
Add the endive strips and chervil.
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25
Toss well.
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26
Arrange pieces of the reserved endive tips around an oval or round platter, alternating them with the reserved chervil leaves.
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27
Spoon the red cabbage mixture in the center.
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28
Arrange the foie gras slices over the red cabbage mixture.
