Salade au Foie Gras Napoleon with Miso Dressing

Chef/Owner Fern Kirouac
In Ferno’s Bistro

Wild autumn goldenrod adds a slightly peppery taste (similar to nasturtiums), while the miso balances the intense sticky sweet flavour of the dates in this layered foie gras appetizer.

Ingredients
Miso dressing
1/2 cup olive oil
1/2 cup canola oil
1/4 cup miso paste
1 tsp garlic, chopped
6 Tbsp mirin
3 Tbsp white balsamic vinegar
sea salt and black pepper

Goldenrod crêpes
3/4 cup flour
1/3 cup chopped goldenrod flowers
1 cup milk
2 eggs, beaten
1 tsp butter, melted
Napoleon
12 fresh dates, halved lengthwise
12, 1/2 oz foie gras slices
mixed baby greens

Napoleon
12 fresh dates, halved lengthwise
12, 1/2 oz foie gras slices
mixed baby greens

Method
Miso dressing

1. Blend all ingredients. Reserve.

Goldenrod crêpes

1. Slowly combine flour, goldenrod and eggs. Add remaining ingredients plus a pinch of salt and sugar.
2. In a frying pan over high heat, fry 18, 3″ crêpes until golden or use a 3″ cookie cutter.

Yield 6 servings