Servings: 2

Ingredients:

  • 15 leaves fresh spinach
  • ½ c tarragon or white wine vinegar
  • 3 T sugar
  • 4 T Butter
  • ¾ c thinly sliced white onion
  • 1 Granny Smith or green tart apple, peeled and sliced
  • 1 c white wine
  • 2 thick slices fresh foie gras, about 2 ounces each
  • good sea salt

Preparation:

  1. Preheat oven to 170f. Warm serving plates.
  2. Bring 3 c. water to boil. Blanch spinach leaves in water and drain on paper towels. Let stand at room temperature.
  3. Put vinegar and sugar in small pan and reduce over high heat, about 8 to 10 minutes.
  4. Heat butter in another pan over moderate flame. Add onions and a pinch of sea salt.
  5. Saute fo 5 minutes. Add vinegar/sugar mixture and continue to cook until thickened. Set in oven to keep warm.
  6. In a separate pan heat white wine until almost boiling. Poach apple slices in wine for
  7. 2 ½ minutes. Drain and hold warm in the oven.
  8. In a small sauté pan over high flam, sauté the foie gras slices until browned on both sides and soft in the center. Place on paper towels to drain and keep warm.
  9. On warmed plate place half of the blanched spinach leaves. Place a mound of onions in the middle and sliced apples around that. Place the foie gras slice on top of the onions. Sprinkle with a scant pinch of sea salt and serve immediately.