Green beans with foie gras and mustard vinaigrette

Green beans with foie gras and mustard vinaigrette

Do you want a starter that is super easy to make and with an impressive flavor? We present the combination of green beans with foie gras and mustard vinaigrette. It is a recipe that does not take much time to prepare and is served cold, which is ideal for the summer weather. It is served cold as a salad and seasoned with our Molino de Ízcarextra virgin olive oil, although for its preparation it is best to use Corona de Baenaextra virgin olive oil, which will give a special touch to the dish by enhancing its flavor and giving the palate the perfect flavor.

1. Clean and cook the green beans, previously cut into thick julienne strips about 3 cm long, in salted water. Set aside.
2. Sauté the onion in the Extra Virgin Olive Oil (EVOO) Molino de Ízcar, and add the beans. Sauté for at least 5 minutes.
3. Emulsify the mustard with the sugar and the 50 ml of Extra Virgin Olive Oil (EVOO) Corona de Baena as if it were a mayonnaise. Set aside.
4. Cut the foie gras and temper.
5. On a soup plate, arrange the poached beans with the spring onion. Place the cubes of tempered foie gras on top and garnish with a few dots of mustard sauce around them.

Recipe prepared by Restaurante Ermita de la Candelaria, Córdoba.