Ingredients :

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6 slices of goose liver (foie gras), or duck liver,
50 g (2 oz.) each
180 g (6 oz.) green lentils Vinaigrette
4 tbsp. wine vinegar
8 tbsp. grapeseed oil
1 shallot, shopped
250 ml (1 c.) unsweetened apple juice
1 tbsp. strong mustard Salt and pepper Garnish
2 tbsp. chopped chervil Chives

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Method :

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1. Blend all the ingredients for the vinaigrette in a food processor;
2. cook the lentils: boil for half an hour in unsalted water; drain and toss immediately with three-quarters of the vinaigrette;
3. place the slices of foie gras on a baking sheet and place under the broiler at its highest setting for 30 seconds on each side.

Arranging the plate :

1. Place a slice of foie gras on a bed of oak leaf lettuce;
2. garnish with a spoonful of lentils;
3. sprinkle everything with the remaining vinaigrette and garnish with the chervil
4. and a few sprigs of chives.