Ingredients

1 pack of Eisberg My salad
30 dkg fattened foie gras
4 peeled whole tomatoes
½ green bell pepper
½ yellow bell pepper
5 tablespoons of olive oil
1 tablespoon of red wine vinegar
a pinch of dried oregano
pinch of cayenne pepper
salt

Directions

Cut the tomatoes and peppers into very small cubes. Add salt, season with oregano and cayenne pepper, then add to the olive oil mixed with vinegar. Mix the salad thoroughly with the dressing and serve it next to the slices of foie gras that have been suddenly fried to a red color. We offer it with fresh baguette and fresh, soft figs.

Eisberg’s tip

We can color the food with blueberries and orange slices.