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Servings Per Recipe: 10
Amount Per Serving
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Bring a large pot of salted water to a boil, add the beans, and boil for 5 to 8 minutes, or until you feel only the slightest crunch when you bite into one. Drain in a colander and immediately rinse under cold running water. Pat dry or spin dry in a lettuce spinner.
Trim and peel the asparagus spears as shown. Bring a large pot of salted water to a boil, add the asparagus, and boil for 4 to 8 minutes, depending on the size of the spears, or until just tender. Drain in a colander and immediately rinse under cold running water. Pat dry.
While the vegetables are cooking, in a small saucepan, combine the vinegar and cream, bring to a boil, and cook for about 2 minutes, or until reduced by one-third. Season with salt and pepper and let cool to room temperature.
Put the cream mixture in a bowl large enough to hold the salad. Reserve 4 to 6 nice sprigs of chervil and chop the rest. Stir the chopped chervil into the sauce.
Make sure the foie gras is very cold and then cut it into l/4—inch cubes. Separate the cubes from one another and add them to the sauce.
Just before serving, put the mushrooms, chicken, beans, and asparagus in the bowl with the sauce and foie gras. Season with salt and pepper, toss gently, and then divide among plates. Decorate each serving with a chervil sprig.
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