Recipe - Warm Salad Of Artichokes With Wild Mushrooms And Foie Gras

6 1 ounce escalopes of foie gras
9 ounce Extra fine French green
beans; (optional)
6 ounce Mixed wild mushrooms
One half Shallot; finely chopped
4 lg Artichoke bottoms
Lemon juice
4 Sprigs chervil
6 tablespoon Pumpkin seed oil
3 tablespoon Olive oil
1 One half tablespoon Balsamic vinegar
Seasoning

Cook the beans in well salted water. Drain, refresh and split into halves.
Cook the artichokes in salted water with a squeeze of lemon. Leave to cool
and cut in to wedges, 7 per person. Clean and saut‚ the mushrooms well and
season to taste.

For the vinaigrette, mix together the pumpkin seed oil, olive oil and
balsamic vinegar. Mix the beans, mushrooms, shallots and chervil together.
Season with the vinaigrette and place in a small heap in the centre of a
plate.

Surround with the artichoke wedges and pour the rest of the vinaigrette
around. Season foie gras and sear well in a hot pan until golden brown.
Place on top of the salad.

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