Wilted Watercress, Pickled Pears, Plums, Creamed Almond Dressing, Foie Gras Recipe
Third course paired with Gin Barrel Aged Sour Wench and R&D Witbier.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Watercress Salad
Pickled Pears and Plums
Creamed Almond Dressing
Foie Gras
Method
Pickling the Pears and Plums
- 1
Prepare the Pickling Liquid
In a saucepan, combine apple cider vinegar, sugar, water, cinnamon stick, and cloves. Bring to a boil, stirring until the sugar dissolves.
- 2
Pickle the Fruits
Peel and slice the pears and plums. Once the liquid is boiling, add the fruits and remove from heat. Let it cool, then refrigerate for at least 2 hours before serving.
Making Creamed Almond Dressing
- 3
Blend the Dressing
In a blender, combine blanched almonds, heavy cream, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
Preparing the Watercress Salad
- 4
Wilt the Watercress
In a large bowl, drizzle olive oil over watercress and sprinkle with salt and pepper. Toss gently to combine, allowing the watercress to wilt slightly.
Cooking the Foie Gras
- 5
Assembly
- 6
Plate the Dish
On a plate, arrange wilted watercress, top with pickled pears and plums, drizzle creamed almond dressing, and place seared foie gras on top.