Salad with Foie Gras and Toast

Trim, rinse and dry lettuce. Peel 2 apples and cut into 8 pieces, thereby removing cores. Peel shallot and dice. Heat oil and sweat the shallot until soft, add apple pieces, cook briefly. Sprinkle curry powder over shallot and apples, pour in apple juice and braise 2-3 minutes.

For dressing, take apples from the heat, stir in mustard, honey and vinegar, then puree with a hand blender, season with salt and pepper and let cool.

Remove the goose fat and sinews. Heat the clarified butter in a pan and cook the liver on all sides for 4-6 minutes. Remove from heat, season with salt and pepper, cut into slices.

Arrange the salad on plates, cut the remaining apples into thin wedges and arrange over the salad, then drizzle with dressing.