Ingredients Edit

Directions Edit

  1. Thinly slice peeled sweet potatoes and deep fry in vegetable oil until crispy.
  2. Drain and season with kosher salt and fresh ground black pepper.
  3. Sauté foie gras in smoking hot pan.
  4. Remove from pan.
  5. Sauté shallots and garlic until translucent, the deglaze with balsamic vinegar and reduce to sauce consistency.
  6. Add foie gras to sauce, toss and poor over mixed greens.
  7. Garnish with potato chips.
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