Marinated Goose Liver with Raspberries

Carefully skin the foie gras, remove any veins and cut into thin slices. Place on a plate or platter. Marinate with salt, pepper and a little powdered sugar. Drizzle raspberry vinegar and nut oil over the top. Turn once and refrigerate for a few minutes. Meanwhile, for the dressing, mix the raspberry vinegar with nut oil, salt, pepper and sugar and marinate the leaf lettuces with it. Arrange salads on plates, place slices of goose liver on top and garnish with raspberries and fresh herbs.

Preparation Tip:

RECOMMENDATION: toasted brioche slices

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