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1
Dice 8 dried apricots in small cubes.
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2
Chop the pistachios with a knife or with a rolling pin without reducing them to powder.
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3
Cut the gingerbread slices depending on the size of circle or rectangle forms used.
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4
If you do not have individual circles, you can also make this recipe in flexible molds, and finish your decoration with a slice of gingerbread.
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5
Cut foie gras in 1 centimeter thick slices. Season foie gras with salt and pepper.
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6
Heat a frying pan over high heat.
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7
When the pan is very hot, cook the foie gras 1 minute on each side until slightly colored.
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8
Place gingerbread slice in individual circle form.
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9
Add pieces of foie gras, and pack down lightly with the back of a spoon.
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10
Add a layer of diced apricots and crushed pistachios. Then cover with a layer of foie gras, finishing with a layer dried fruits, to completely fill the circle.
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11
The slices of foie gras must not be the full size of the metal form, but rather smaller, in order to achieve different sized marbled layers. Cover with a plastic wrap, refrigerate overnight with a weight on top.
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12
Just before serving, make the salad dressing by mixing balsamic vinegar, hazelnut oil, salt and pepper.
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13
To detach foie gras, use the blade of a knife (put in hot water) to edge between the marbled layers and the form.
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14
Place on serving dish, add crushed pistachios, half an apricot, and the spinach on top.
