Foie Gras, Roasted Figs With Raspberry Vinaigrette – a delicious recipe with Salad, Gras, Fresh figs, salad leaves, red salad, Sel. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
For the Vinaigrette: In a beaker add all the ingredients and process with an immersion blender for 30 seconds or until creamy.
2
Add the raspberries and process another 30 seconds so you can still see the seeds.
3
Check for seosoning and set aside.
4
For the salad: Pre-heat the oven to 400u00b0F.
5
Wash and dry the salad leaves and keep in a clean kitchen tea towel in the fridge.
6
Cut the stems of the figs and cut them in a rose, slicing them in quarters but leaving the bottom intact. Sprinkle with the brown sugar and roast in a parchment paper lined baking try for 15 minutes.
7
Plate your entree, sprinkle some Fleur de Sel or Black Salt on the foie gras and drizzle with some Raspberry vinaigrette. Serve immediately.
395
kcal
Calories
23
g
Fat
50
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: Salad, 4 slices of Foie Gras, 8 Fresh figs, black, 8 green salad leaves, and more.
Yes, Foie Gras, Roasted Figs With Raspberry Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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