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Grilled foie gras with black tea salt, over Kumato® carpaccio and spinach sprouts with rose petal vinaigrette

Main course

Ingredients (4 servings)

  • 360 g Kumato® tomatoes
  • 80 g baby spinach
  • 240 g foie gras
  • 30 ml extra virgin olive oil
  • 10 ml muscat vinegar
  • 8 g rose petal jam
  • 8 g black tea salt

Method

  1. Cut the Kumato® into very thin slices.
  2. Sear the foie on the griddle until a crispy crust is formed.
  3. Mix the olive oil with the vinegar and the jam.
  4. Arrange the baby spinach neatly in a fan shape. Then add the Kumato® slices.
  5. Carefully dress with the rose petal vinaigrette. Place the foie gras on top and sprinkle with the black tea salt.