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Ingredients
- 4 slices foie gras, 1/2″ (1.25cm) thick
- 1 tsp good quality sea salt, for finishing
- lamb’s lettuce, for 2 servings
- 3 tbs julienned red beets
- 2 tbs good olive oil
- 1 tbs white balsamic vinegar
- 1 tsp Dijon-style mustard
- 2 – 4 slices of whole grain bread, toasted and cut into quarters
View Full Recipe at Thyme for Cooking, the Blog
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 306g | |
| Calories 939 | |
| Calories from Fat 369 | 39% |
| Total Fat 41.43g | 52% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 3524mg | 147% |
| Potassium 350mg | 10% |
| Total Carbs 119.08g | 32% |
| Dietary Fiber 6.0g | 20% |
| Sugars 7.82g | 5% |
| Protein 23.15g | 37% |
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