Easy
4
Published 2002
Scoop out
Toast the brioche, and while it is toasting, toss the rocket with the lemon, hazelnut oil, cardamom, and pepper.
Lift the pieces of foie gras onto the hot brioche slices, put some salad on top of each slice, and garnish with the flowers.
ยฉ 2002 Jeremiah Tower. All rights reserved.