Salad with Foie Gras and Pomegranate
Rinse the lettuce leaves, tear into bite-sized pieces and spin dry.
Whisk together the vinegar, mustard, sugar, and oil, and season with salt and pepper to taste.
Toss the salad with the vinaigrette and transfer to plates.
Using 2 teaspoons, form the foie gras into oval shapes and arrange on the salad. Serve sprinkled with pomegranate seeds.