An elegant first course salad of mixed greens and sauterne-macerated golden raisins tossed with a truffle oil vinaigrette and served with toast points and slice foie gras.

Mixed Greens with Foie Gras

1/4 cup golden raisins
1/4 cup sauterne wine
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
1 tablespoon walnut oil
1 tablespoon truffle oil (if unavailable, increase the vegetable oil to 3 tablespoons)
1 tablespoon cider vinegar
1 teaspoon Port
Dash of Tabasco sauce
1 teaspoon peeled and finely minced shallot
1/4 teaspoon peeled and finely minced garlic
Sea salt to taste
Freshly ground black pepper to taste
6 cups mild lettuces (such as mache, bibb, Boston or butterhead), washed and dried
4 ounces duck or goose bloc foie gras, cut into 4 equal slices
Toast Points

1. In a small bowl, soak the raisins in the sauterne. Macerate at room temperature at least 1 hour or overnight.
2. To make the dressing, whisk together all remaining ingredients except the lettuces and foie gras. Leave dressing 1 hour at room temperature or overnight in the refrigerator.
3. Strain the raisins and add the liquid to the dressing. Set the raisins aside.
4. When ready to serve, toss the greens with the raisins and enough dressing to moisten. Adjust salt and pepper. Divide between 2 plates. Place a piece of foie gras on both sides of each salad. Pass toast points separately.

Makes 2 servings.