Gourmet recipes

Prawn salad with foie gras slices, duck ham and Forvm Chardonnay vinaigrette 

Type of plateSalad
Type of vinegarForvm Chardonnay

12 peeled prawn tails 
12 slices of duck ham
120 grs very thin foie micuit slices
Tender lettuce shoots
Pine nuts
Bread croutons
Cicerol tomatoes

Vinaigrette ingredients
25 gr of “anciéene” mustard  
25 dl of Forvm Chardonnay vinegar
50dl of extra virgin olive oil 
Salt and pepper 


  1. Boil the prawns in their skins with plenty of salt for 2 minutes, remove from the heat and cool with water and ice, and set aside. 
  2. To make the vinaigrette, put the mustard, vinegar, salt and pepper in a bowl and, using a whisk, add the oil little by little until the sauce is thick and well bound, add salt and pepper if necessary and set aside. 
  3. To assemble the salad, place the tender sprouts on a plate, and around them put the prawn tails, the duck ham, cherry tomatoes, strawberries, bread croutons, pine nuts, dress with the vinaigrette and finally the thin foie gras slices, and it is ready to serve.

Recipe thanks to Xaloquell restaurant.