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.
