1 green apple
1 red apple
20 gms kohlrabi
20 gms of daikon radish
30 gms Foie Gras
1 tsp smoked maple syrup (store bought)
1 tsp soy sauce
Handful of toasted hazelnuts peeled
Handful of Mizuna leaves
Olive oil (the recipe uses Theo)
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.
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.