Seared Foie Gras with Balsamic Fig Glaze and Petit Salad

Fig Balsamic Compote:

1. In a medium pot, on medium high heat, mix balsamic vinegar, dried figs, pinch if cinnamon and honey. Season.  Cook until consistency is like jam.

Vinaigrette:

1. In a bowl, mix white wine vinegar, onion and garlic. Season.
2. Add in honey, mustard and olive oil. Whisk.
3. Transfer to squeeze bottle. Shake.

Salad:

1. Cut the lolla rosa into bite size. Spin in the spinner. Chill. Toss the Lola rosa  in the vinaigrette.

Seared Foie Gras:

1. Slice the foie gras into 3/4 inch foie gras, making 3 pieces.
2. In a non stick pan, on medium high heat, add in the olive oil. Fry the foie gras.

Plating:

1.Put the foie gras on top of grilled baguettes. Put the compote on top of foie gras.

2. Put in the salad tossed in vinaigrette. Garnish with thinly sliced shallots.

3. Put some compote  on the plate.

4. Drizzle with olive oil.