Name: Seared Langoustine, Baby Spinach and Mache, Shaved Foie Gras, White Balsamic Vinaigrette
Yield: Serves 4
Ingredients: 113 g baby spinach leaves; Espelette pepper; 113 g high quality foie gras terrine; 57 g petite mache (micro greens); 85 g Perigord black truffle, julienned (optional); 8 langoustines, shells removed; Fine sea salt and freshly ground white pepper; 2 tbsp white balsamic vinegar; 2 tbsp sherry vinegar; 3 tbsp extra virgin olive oil; 4 tbsp butter; 1 tsp canola oil; Fine sea salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

White Balsamic Vinaigrette

4 tbsp butter
2 tbsp white balsamic vinegar

Method

Vinaigrette

Place the butter in a small pan and heat over a medium-high heat, whisking occasionally until golden brown.
Remove from the heat and pour the brown butter into a mixing bowl along with the white balsamic and sherry vinegar.
Season with salt and pepper and whisk in the extra virgin olive o