Foie gras bites with fruity beer vinaigrette from Philippe Wouters
Foie gras bites with fruity beer vinaigrette from Philippe Wouters

Preparation time 25 minutes

Total time: 25 minutes

Ingredients

VINAIGRETTE

  1. 45 mL (3 tbsp.) olive oil
  2. 45 mL (3 tbsp.) “fruity and acidic” or “fruity and sharp” beer
  3. A pinch of each: salt and pepper

BITES

  1. 12 slices of prosciutto
  2. 1 medium carrot, peeled and julienned
  3. 125 mL (1/2 cup) your choice of baby greens
  4. 1 package (140 g) Au Pied de Cochon Parfait of Duck Foie Gras with Maple Syrup, cut into 24 cubes
  5. 12 green grapes, halved
  6. 12 cherry tomatoes, halved

Directions

  1. In a bowl, vigorously whisk together olive oil, beer, salt, and pepper. Set aside.
  2. Cut slices of prosciutto in half lengthwise and place on a work surface.
  3. Toss julienned carrots and baby greens with reserved vinaigrette, divide mixture on each half-slice of prosciutto, and roll. Place rolls horizontally on a serving dish.
  4. Place one cube of foie gras on top of each roll with a half grape on one side
  5. and a half tomato on the other. Top with some baby greens and serve.

CHEF’S SECRET

You can serve bites on thin slices of toasted country-style bread rubbed with some olive oil.
Feel free to switch type of ham.

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