For 4 people :
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Wash vegetables, cut the red cabbage, chinese cabbage and onion into thin strips, to make a chiffonade, then refrigerate.
Remove the foie gras from the fridge and cut into small cubes 1cm/1cm.
Mix the cabbage and soybeans in a bowl, drizzle with balsamic vinaigrette, salt and pepper – mix well.
Arrange the shredded cabbage on a plate, add the diced foie gras, duck breast strips and walnuts. Adjust seasoning if necessary. Sprinkle with chervil sprigs … It’s ready to serve.