How to cook
Cut the onion into thin slices and soak it for 3-4 hours in milk, then strain and dry it well. Roll it in the starch, a little salt and sugar and fry it, until it aquires a golden color. Remove and place it onto a paper towel to cool and drain from the fat, then chop or break it into smaller pieces, if desired.
Clean the mushrooms, cut and stew them in butter, a little oil, salt and white wine and set them aside.
Prepare the mango sauce / vinaigrette by peeling and cutting the fruit into pieces. Drizzle with lemon juice and put them in a blender to blend into a smooth puree.
Dilute with orange juice and a little water, if it's too thick. Add olive oil, season with salt and mix well.
Immediately before serving the salad, make the foie gras. It should be warm when consumed.
Take the medallion out of the refrigerator in advance so that it is at room temperature - this is important. Heat a non-stick pan over high heat and seal the liver, until it aquires a golden color on both sides. Once done, cut it into pieces.
Put the fresh salad leaves in a salad bowl or a suitable plate. They must be washed and dried beforehand. Pour some of the mango sauce over.
Pour the mushrooms over them (it's best if they're warm), sprinkle with the caramelized onions and finally the foie gras. Drizzle with more of the mango sauce and serve.
Enjoy your meal!
*You may not use all of the mango sauce for this salad, so you may have some left over for another one.