Preparation

Preparation : 40 min
Cooking vegetables : 25 to 30 min
6 Serves

Peel the artichoke hearts, raw, pass the lemon, cook them in lemon water until toothpick through them any more.

Refresh them, cut them into six.

Bake beans, uncovered, at high water, little salt.

Once they are tender but still slightly crisp, rinse with cold water.

Drain.

Cook the asparagus in the same way by keeping them still slightly firm.

Take them with cold water, drain.

Peel salad.

Cut the truffles are sliced.

Arrange each plate is distributing the elements and adding one or two thin slices of foie gras.

Keep cool.

Just before serving sprinkle each plate with next sauce:

in a bowl put 6 tablespoons oil

juice of box truffles

2 tablespoons sherry vinegar or dry sherry very

salt and pepper.

whisk before serving to mix well.

This salad, high class appetizer, will attract all the praise to a hostess,

Nutritional references