For the vinaigrette jelly 100g Forum white wine vinegar
4g gelatine, dissolved in a little hot water
70g of Aubocassa (Alberquina) olive oil
Salt and pepper
4 x 30g slices of foie gras terrine
20 slices of leek, fried in olive oil and salted
80g mixed baby greens
1 summer truffle, thinly sliced
1tsp truffle juice
Salt and white pepper
Aubocassa olive oil for garnish
Chives, finely sliced
For the vinaigrette: boil vinegar and sugar. Add the gelatine while liquid is still warm. Cool down and set as a jelly. Blend jelly with olive oil in mixer. Add salt and freshly ground white pepper. Set aside in a cool place. (If necessary, it's possible to mix the jelly over and over again.)
To plate: place a slice of terrine on plate and arrange slices of leek on top (leek should be moderately warm), using a hoop to give them a cylindrical shape. Mix salad leaves, truffle slices and truffle juice in a bowl. Add salt, pepper and a little olive oil.
Arrange salad, vinaigrette jelly, chives, chive flowers and a few crystals of Maldon salt on top. Serve.