Sauteed Sonoma Foie Grass served with honey roasted apricots, arugula and onion confit over arugula salad.
This recipe was developed by the Prosciutto de Parma® consortium. For more recipes that feature this famous specialty Italian ham please visit Parmaham.com
Salad includes goat cheese, arugula, fennel, horseradish, potatoes and balsamic vinegar.
Savory herbs flavor this salad including sorrel, basil, parsley, tarragon and chervil.
Recipe for an arugula salad with fennel, pine nuts with a citrus and olive oil vinaigrette by Chef Holly Smith, Cafe Juanita, Seattle