Seared langoustine,baby spinach and mache, shaved foie gras, white balsamic vinaigrette recipe

Ingredients

• 4 tbsp butter
• 2 tbsp white balsamic vinegar
• 2 tbsp sherry vinegar
• 3 tbsp extra virgin olive oil
• Fine sea salt and freshly ground pepper

• 1 tsp canola oil
• 8 langoustines, shells removed
• Fine sea salt and freshly ground white pepper
• Espelette pepper

• 113 g baby spinach leaves
• 57 g petite mache (micro greens)
• 113 g high quality foie gras terrine
• 85 g Perigord black truffle, julienned (optional)

Vinaigrette
1. Place the butter in a small pan and heat over a medium-high heat, whisking occasionally until golden brown.
2. Remove from the heat and pour the brown butter into a mixing bowl along with the white balsamic and sherry vinegar.
3. Season with salt and pepper and whisk in the extra virgin olive oil in a steady stream until fully incorporated.
Langoustines
4. Heat the canola oil in a nonstick pan over a medium-high heat. Season the langoustines with salt, pepper and espelette pepper.
5. Sear the langoustines for about 1-2 minutes on each side. Remove from the pan and slice the tails in half, crosswise.
To Serve
6. Place a pile of spinach leaves down the middle of the plate and shingle four halves of the langoustine on top of the spinach.
7. Top with a few leaves of mache and, using a vegetable peeler, shave three to four slices of the foie gras terrine to garnish.
8. Sprinkle with Perigord black truffle (optional). Drizzle the white balsamic vinaigrette over and around the salad and serve immediately.