Celebrity Chef Izu Ani's Apple Daikon Salad

Foie Gras

Lightly score the slices of foie gras on both sides, then season liberally with salt and freshly ground black pepper.

Sear in a dry skillet over a medium flame for about 30 seconds on each side.

Sprinkle a pinch of coarse salt over each slice and chop it. Keep it aside.

For salad

To prepare a salad, add julienned apple, daikon radish, and kohlrabi to a bowl.

Add one tablespoon of olive oil and mix well.

Next, take some mizuna leaves and drizzle them with olive oil. In a serving bowl, place the mizuna leaves and add the mixed ingredients on top.

Sprinkle chopped chives, crushed hazelnuts, and chopped foie gras on top.

Finish by drizzling a mixture of smoked maple syrup, soy sauce, and olive oil over the salad and serve.