• 2.5 ounces Fois Gras, medium diced
• 1 tsp. shallots, chopped
• ½ tsp. garlic, chopped
• 2 tsp. balsamic vinegar
• 3 each sweet potato chips
• mixed greens
• kosher salt and fresh ground black pepper to taste

Directions

Thinly slice peeled sweet potatoes and deep fry in vegetable oil until crispy.
Drain and season with Kosher salt and fresh ground black pepper.

Sauté fois gras in smoking hot pan. Remove from pan.

Sauté shallots and garlic until translucent, the deglaze with balsamic vinegar and reduce to sauce consistency.

Add fois gras to sauce, toss and poor over mixed greens. Garnish with potato chips.

Thanks to Michael's on the Hill of Stowe, Vermont for this tempting recipe!