Serves 6. Look for foie gras at specialty butcher shops — ditto smoked duck breast, lardo and pancetta.
Ingredients
6 ounces foie gras or 6 ounces lardo or 1 large smoked duck breast, thinly sliced, or 1/2cup chopped sauteed pancetta
2 heads raddichio, quartered, cored and cut into 2 inch pieces
1 head frisee, cleaned, white and yellow leaves only
2 pink grapefruit, peeled and cut into segments
1 tablespoon sesame seeds, toasted
Fleur de sel (sea salt) and freshly ground pepper
Grapefruit vinaigrette (recipe follows
Directions
If using the foie gras,freeze for at least 2 hours before using.
Place the raddichio, frisee, grapefruit segments and sesame seeds in a mixing bowl. Season with salt and pepper. Toss the salad with a generous amount of the grapefruit Vinaigrette.
If using the foie gras,cut the foie gras into thin shavings with a mandolin or a peeler. Toss with salt and pepper and a small amount of the grapefruit vinaigrette and sprinkle on top of the salad. (If using lardo, prepare in the same way as the foie gras. If using pancetta or smoked duck breast, toss with the other ingredients of the salad.)
Grapefruit Vinaigrette
You will likely have extra. Store this for up to a week in the refrigerator
Ingredients
1/2 cup granulated sugar
1/4 cup water
1/4 cup grapefruit juice
1/2 cup champagne or sparkling wine
1/4 cup fish sauce
3/4 cup olive oil
1/4 cup hazelnut oil
1/4 cup sesame oil
Salt and freshly ground pepper
Directions
In a small pot, simmer the sugar and water until dissolved. Cool completely.
In another pot, reduce 1/4 cup of the sugar syrup with the grapefruit juice until thick and syrupy. Cool and transfer to a stainless steel mixing bowl. Whisk in some salt and pepper to taste. Whisk in the champagne and fish sauce to dissolve. Slowly whisk in the oils to emulsify. Chill until ready to use.
