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Foie Gras Salad with Pears

DIRECTIONS

Peel the pears, cut them in half, and remove the cores.
Combine the wine, water, sugar, vinegar, peppercorns, and thyme in a saucepan. Bring to a boil. Add the pear halves and poach until tender, about 20 to 30 minutes.
Cool and store the pears in the poaching liquid until ready for use.
Trim, wash, and drain the greens.
Cooking and Presentation:
Cut the pear halves into thin slices.
Place about a teaspoonful (5 ml) of vinaigrette on the bottom half of each plate. Fan the slices of pear out on top of the vinaigrette, using one-half pear per portion.
Toss the spinach and arugula with the remaining vinaigrette. Place the greens on the top half of the plate, mounding them.
Cut the foie gras, which should be chilled, into slices 1/2 inch (1 cm) thick. Season the slices and dredge them in flour.
Heat a sauté pan over moderately high heat. Add the butter and sauté the foie gras very quickly, about 10 to 30 seconds on each side. Because the foie gras has a very high fat content, it must be cooked and removed from the pan very quickly to prevent too much of the fat from melting out and being lost.
Immediately remove the foie gras slices from the pan and arrange them on the plates, leaning them up against the mound of greens. Serve immediately.