festive salad
A small rocket salad crisp and delicious, accompanied by his foie gras, pear chutney and caramelized onions and fig rolls .... Any home.
For the chutney
Type 2 pears Williams
30g butter
3 tbsp balsamic vinegar
2 tbsp sugar
2 tbsp water
1 pinch of coriander
For caramelized onions
2 large onions
2 tbsp butter
5 tbsp sugar
1 pinch of coriander
- Preparation:
1
For the chutney
Peel the pears and cut into regular dice not too big.
In a saucepan, melt butter. Once melted, add the pears and simmer.
Deglaze with balsamic vinegar, add sugar and water and let it stew.
Extinguish the fire when there is more liquid.
2
For caramelized onions
Peel the onions and slice.
Saute in butter and stir. When they are based and took a golden color, add sugar and coriander.
Caramelize, stirring gently.
Turn off the heat when the onions took a nice brown color.
3
Arrange on your arugula salad, foie gras.
In ramekins, put in plate, chutney and another caramelized onions.
Add the figs bun and serve!
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