½poundgreen beans, the fresher and smaller the better Salt
2 ripe, firm, unblemished avocados
Lettuce leaves, preferably from red leaf or Boston lettuce, although other lettuce such as endive or watercress could be used
1(½-pound) can pure foie gras
1 large or 2 small black truffles, sliced and cut into fine (julienne) strips
Snip off and discard the tips of the green beans. Cut the beans into uniform 2-inch lengths. Drop the pieces into boiling salted water to cover and cook 5 to 8 minutes, depending on size. Do not overcook. When done, the pieces should be crisp-tender. Drain and let cool to room temperature.
Cut the tips, about 2inches in length, from the asparagus. Set the remaining sections of the asparagus aside for another use such as in soups, salads, and so on. Rinse the asparagus tips well under cold running water. Drain and drop them into boiling salted water to cover. Cook 3 to 7 minutes, depending on thickness. When done, the pieces should be crisp-tender. Drain and let cool to room temperature.
When you are ready to serve, peel, halve, and pit the avocados. Cut the halves into eighths.
Arrange a few lettuce leaves on six chilled salad plates. If red lettuce is available, arrange it so that the red perimeter of the lettuce will show as a border for the salads.
Arrange equal portions of the green beans in the center of each salad, then a layer of asparagus tips and avocado wedges over the beans. If the foie gras comes in a terrine or crock, spoon equal amounts of it in the center of the vegetables. If it is a “bloc” or tunnel-shape of foie gras, cut it into 12 portions. Arrange equal amounts of foie gras on each salad. Sprinkle each serving with the shredded truffles.
Place the mustard in a mixing bowl and add salt and pepper to taste. Add the vinegar, stirring with a wire whisk. Gradually add the oils, stirring rapidly with the whisk. Add the sugar and blend. Spoon the sauce over the salads and serve, preferably with buttered, toasted French bread.