Salade Gourmande du Gros
Artichoke Bottom, Haricot Vert, Lobster, Smoked Duck, Chives
Banyul Hazelnut Vinaigrette, Sliver of Foie Gras The Salad

6 ounces fresh foie gras terrine (found in your finer markets)
1 smoked duck breast, about one pound (found in your finer markets)
2 Maine lobsters, 2 lbs each
2 cups baby spoon spinach
1 cup artichoke bottoms, thinly sliced
1 pound haricot vert
¼ cup walnuts, chopped
2 Tbsp. minced chives
** sea salt and freshly ground black pepper

Haricot Vert

In large sauce pan bring 3 quarts water to boil. Season with sea salt. Snap off both ends of haricot vert. Cook in boiling water 2 minutes or until al dente (slightly crunchy). Remove haricot vert from boiling water. Reserve boiling water for cooking lobster tails. Place haricot vert in ice water bath to preserve color. Drain. Refrigerate.
Lobster Tails
Cook lobsters in boiling water 8 to 10 minutes. Place in ice water bath to stop cooking process. Shell. Cut tail into medallions. Reserve claw and knuckle meat.
Smoked Duck
Remove fat from smoked duck breast. Cut on bias into thin slices.

Foie Gras

Place very sharp French knife blade into hot water bath. Cut foie gras into six 1 ounce slices. Refrigerate.
The Vinaigrette
½ cup hazelnut oil
1/3 cup banyul vinegar
1 Tbsp. honey
2 Tbsp. minced shallots
2 Tbsp. finely chopped tarragon
** sea salt and freshly ground black pepper
Blend all ingredients in mixing bowl. Season to taste with sea salt and freshly ground black pepper. Delicately toss haricot vert, artichokes, walnuts, chives, spoon spinach, lobster medallions with vinaigrette.

Presentation

6 slices toasted brioche, cut into 4 points each
3 Belgium endive
6 bouquets of tarragon and chives
Divide haricot salad mixture into six portions. Place each portion in dome like fashion in center of 6 chilled salad plates. Crown with Belgium endive leaves and smoked duck slices. Delicately place foie gras slice atop haricot vert. Garnish with brioche toast points and bouquet of tarragon and chive sprigs.