• Foie gras in a jar
• 4 slices brioche, ¼-inch thick, crusts removed
• 1 cup rocket (arugula) leaves, stemmed, washed, spin-dried
• 1 salt-preserved lemon, seeded, chopped
• 2 tablespoons hazelnut oil
• pinch ground cardamom
• 2 teaspoons freshly ground coarse black pepper
• 8 nasturtium flowers, stemmed, shredded

Scoop out four large spoonfuls of foie gras and put them on a sheet of wax paper. Flatten the foie gras to the size of the brioche slices.

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.