and Asparagus Tips

Dressed in an Artichoke Truffle Vinaigrette

Yield: 12 Servings

Ingredients

• 1/4 cup lemon juice
• 1 tablespoon Dijon mustard
• 1 cooked artichoke bottom, quartered
• 1/2 cup truffle oil
• 1/2 cup olive oil
• Salt and freshly ground pepper
• 1 pound mache, frisée or butter lettuce
• 12 slices canned foie gras (14-18 ounces)
• 24 asparagus tips, blanched
• 12 cherry tomatoes, halved
• 2 tablespoons chopped chives

Instructions

1. In a blender, combine the lemon juice, mustard, and artichoke bottom. Process until smooth. With the blender running, gradually drizzle in the oils in a thin stream. Season to taste with salt and pepper.

2. In a large bowl, toss the mache with the dressing. Pile the salad onto 12 individual salad plates. Top each salad with a slice of foie gras. Place the cherry tomatoes and asparagus tips decoratively on the front of plate. Sprinkle with the chives.

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