Artichokes & Foie Gras Salad

Another number from Koffman's Knightsbridge.

artichoke hearts, cubed

green beans

bibb lettuce

best quality terrine of foie gras

vinaigrette:

EVOO

walnut oil

lemon juice (or red wine or sherry vinegar)

egg yolk

mustard

shallots

sea salt

pepper

1. steam and de-beard artichoke; soak hearts in lemon water before cutting into small 1-2 cm cubes
2. steam haricots verts, slice in half lengthwise
3. cut foie gras into same size cubes as artichokes
4. make dressing with a blender (egg yolk will make this more of a thing mayonnaise)
5. dress all ingredient and serve on a nice white platter