ingredients (serves 4 )
Preparation (10 minutes)
Sort, wash and drain the lamb’s lettuce.
Peel the tomatoes, make 4 roses with the skin, then dice the flesh.
Dice or half slice the mi-cuit foie gras.
Heat the Guinette® cherries with their juice, strain them and keep warm.
Reduce the juice to half with balsamic vinegar then, off the heat, add the olive oil. Season.
Place the lamb’s lettuce in the middle of the plate. Add the diced or half-sliced foie gras, the tomatoes and the Guinette® cherries, then drizzle with tepid vinaigrette.