2.5 ounces Fois Gras, medium diced
1 tsp. shallots, chopped
1/2 tsp. garlic, chopped
2 tsp. balsamic vinegar
3 each sweet potato chips
Kosher salt and fresh ground black pepper to taste
Peel and thinly slice sweet potatoes, and deep fry in vegetable oil until crispy, drain, and season with salt and pepper. Sauté fois gras in smoking hot pan, removing when done. Sauté shallots and garlic until translucent, then deglaze with balsamic vinegar and reduce to sauce consistency. Add fois gras to sauce, toss and pour over mixed greens. Garnish with potato chips.