With winter dried fruit chutney, toasted pecans, and French style brioche bread

Ingredients:

1 4oz slice of high quality Foie gras
2 tablespoons of dried sour cherries
2 tablespoons of finely sliced spinach
¼ cup of halved toasted pecans
1 slice of brioche bread (or any egg based bread)
1 egg
½ cup of milk
TT Sea salt and white pepper
2 tablespoons of extra virgin olive oil
1 tablespoon of high quality balsamic vinegar

Preparation:

On the stovetop place a medium size sauté pan on high heat. Score the Foie Gras by slicing diagonally. Be sure not to completely slice through the liver. After that, lightly season the liver and place into the hot pan with a tablespoon of olive oil. Continue to cook the liver until golden brown on one side then turn it over and cook the other side, and reserve. Next dip the bread in the egg wash and place into another sauté pan with olive oil. Cook till golden brown then place onto the plate. Top the bread with the liver and garnish with warm sour cherries, spinach, and pecans. Conclude the dish with a drizzle of balsamic vinegar.