{"id":4506,"date":"2016-06-06T10:49:19","date_gmt":"2016-06-06T10:49:19","guid":{"rendered":"http:\/\/badiavinagres.com\/en\/?p=4506"},"modified":"2017-09-26T08:40:58","modified_gmt":"2017-09-26T08:40:58","slug":"ensalada-de-otono-con-foie-marinado-en-vinagre-de-riesling","status":"publish","type":"post","link":"https:\/\/badiavinagres.com\/en\/ensalada-de-otono-con-foie-marinado-en-vinagre-de-riesling","title":{"rendered":"Autumn salad with marinated foie"},"content":{"rendered":"
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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.<\/p>\n<\/div>\n

\n Elaboration of foie gras marinated:<\/h3>
\n

1 fresh duck liver
\n200 ml of Bittersweet of Riesling<\/a>
\n2 cloves garlic
\n75 ml EVOO
\n400 ml water
\nA sprig of rosemary
\n200 ml white wine
\nSalt and black peppercorns<\/p>\n<\/div>\n<\/div>

\n \n \"400*400\" <\/span>\n <\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n
\n \n
<\/div>\n\n
\n
\n

\n :: Preparation of marinated foie ::<\/h3>
\n
    \n
  1. Heat the water, white wine and Riesling vinegar together in a saucepan.
    \nIn a pan put the EVOO and the whole garlic cloves and gently fry until they start to turn brown.<\/li>\n
  2. Then add the rosemary and peppercorns.<\/li>\n
  3. Then add the fresh duck liver and fry until the color changes. Season, and cover with the heated wine and vinegar.<\/li>\n
  4. Bring to the boil again and cook for 5 minutes.<\/li>\n
  5. Turn off the heat and leave to cool. Once cold, leave to marinate overnight in the refrigerator.<\/li>\n<\/ol>\n<\/div>\n

    \n :: Sauce of marinated Riesling ::<\/h3>
    \n
      \n
    1. After 24 hours, remove the foie and save the marinade.<\/li>\n
    2. Put the marinade in a saucepan and reduce slowly until it becomes a thick sauce.<\/li>\n
    3. Leave to cool.<\/li>\n<\/ol>\n<\/div>\n

      \n :: Vinaigrette of Merlot vinegar and pomegranate ::<\/h3>
      \n
        \n
      1. Making the pomegranate juice.<\/li>\n
      2. In a bowl mix 1 part of Merlot vinegar with 1 part of pomegranate juice for 3 parts of EVOO.<\/li>\n
      3. Beat vigorously until it forms a creamy vinaigrette.<\/li>\n<\/ol>\n<\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n
        \n \n
        <\/div>\n\n
        \n
        \n
        \n \n \"\" <\/span>\n <\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n
        \n \n
        <\/div>\n\n
        \n
        \n

        \n :: ASSEMBLE THE SALAD ::<\/h3><\/div> <\/div>\n <\/div>\n<\/section>\n
        \n \n
        <\/div>\n\n
        \n
        \n

        \n Ingredients <\/h3>
        \n

        Oak leaf lettuce
        \nFrench lettuce
        \nFigs
        \nPomegranate
        \nGreen grapes
        \nBlack Grapes
        \nToasted Sesame Seeds
        \nMarinated foie gras
        \nBittersweet of Riesling<\/a>sauce marinade
        \nVinaigrette of Merlot vinegar and pomegranate.<\/p>\n<\/div>\n<\/div>

        \n \n \"\" <\/span>\n <\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n
        \n \n
        <\/div>\n\n
        \n
        \n

        \n Final preparation for the salad<\/h3>
        \n
          \n
        1. Clean lettuce and cut into pieces about 2 centimeters.<\/li>\n
        2. Clean and quarter the figs, cut the grapes in half and remove the pips.<\/li>\n
        3. Remove the seeds from the pomegranate. In a bowl, put a base of lettuce and place on top the red fruit and grapes.<\/li>\n
        4. Season with vinaigrette of Merlot vinegar and pomegranate.<\/li>\n
        5. Cut the foie into cubes and season with Riesling sauce marinade.<\/li>\n
        6. Put a handful of diced foie in the center of the salad and decorate with a sprig of rosemary.<\/li>\n
        7. Dust with toasted sesame seeds.<\/li>\n
        8. Enjoy!<\/li>\n<\/ol>\n<\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"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. Elaboration of foie gras marinated: 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","protected":false},"author":5,"featured_media":2587,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[116,137,132],"tags":[],"class_list":["post-4506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-bittersweet-of-merlot","category-bittersweet-of-riesling"],"yoast_head":"\nAutumn salad with marinated foie – Badia Vinegars<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/badiavinagres.com\/ensalada-de-otono-con-foie-marinado-en-vinagre-de-riesling\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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