Sauteed Foie Gras with Banyuls Vinegar
| Yield: | 4 Servings |
| Categories: |
| 1 | Fresh whole foie gras; A quality about 1 to 1 1/4 pounds | |
| 4 | tb | Instant flour |
| 1 1/2 | c | Banyuls vinegar |
| 1 | cn | Substitute balsamic or sherry vinegar |
| 3 | tb | Sweet butter |
| 20 | Wine grapes; halved lengthwise and seeded | |
| 4 | c | Young dandelion greens; (may substitute frisee) |
| 2 | tb | Walnut oil |
| 1/2 | Lemon; Juice of | |
| 1 | ts | Sea salt |
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