This salad has two preparations. Previously, prepare foie gras marinated in Riesling vinegar that should rest in the fridge for 24 hours before being used.

1 fresh duck liver
200 ml of Bittersweet of Riesling
2 cloves garlic
75 ml EVOO
400 ml water
A sprig of rosemary
200 ml white wine
Salt and black peppercorns

1. Heat the water, white wine and Riesling vinegar together in a saucepan.
   In a pan put the EVOO and the whole garlic cloves and gently fry until they start to turn brown.
2. Then add the rosemary and peppercorns.
3. Then add the fresh duck liver and fry until the color changes. Season, and cover with the heated wine and vinegar.
4. Bring to the boil again and cook for 5 minutes.
5. Turn off the heat and leave to cool. Once cold, leave to marinate overnight in the refrigerator.

1. After 24 hours, remove the foie and save the marinade.
2. Put the marinade in a saucepan and reduce slowly until it becomes a thick sauce.
3. Leave to cool.

1. Making the pomegranate juice.
2. In a bowl mix 1 part of Merlot vinegar with 1 part of pomegranate juice for 3 parts of EVOO.
3. Beat vigorously until it forms a creamy vinaigrette.

Oak leaf lettuce
French lettuce
Figs
Pomegranate
Green grapes
Black Grapes
Toasted Sesame Seeds
Marinated foie gras
Bittersweet of Rieslingsauce marinade
Vinaigrette of Merlot vinegar and pomegranate.

1. Clean lettuce and cut into pieces about 2 centimeters.
2. Clean and quarter the figs, cut the grapes in half and remove the pips.
3. Remove the seeds from the pomegranate. In a bowl, put a base of lettuce and place on top the red fruit and grapes.
4. Season with vinaigrette of Merlot vinegar and pomegranate.
5. Cut the foie into cubes and season with Riesling sauce marinade.
6. Put a handful of diced foie in the center of the salad and decorate with a sprig of rosemary.
7. Dust with toasted sesame seeds.
8. Enjoy!