French beans and mimosa salad with Southwestern duck foie gras and Comté cheese shavings

Preparation :

Pour 2 litres of water into a saucepan. Bring to a boil and add the coarse salt.
When the water starts to boil, add the French beans with their stalks removed. Stir and continue to boil.
Allow the French beans to cook for about 4 to 5 minutes, depending on their size (it’s best to taste them for doneness). Once they are cooked, remove them from the water using a skimmer and place them in a large amount of ice water to cool them as quickly as possible and prevent them from cooking further.
Drain immediately to prevent them from absorbing water and losing their taste. Set aside. Separate the white from the yolk in the hard-boiled egg. Using a knife, crush the egg white and the yolk. Set aside.

In a bowl, place a pinch of salt, a turn of freshly ground pepper, the red wine vinegar and the olive oil and mix together. Set this vinaigrette aside.
Using a knife, cut the foie gras into thin slices. Use a peeler to create shavings of Comté cheese.
Place the cooked French beans, crushed egg white and yolk and chopped shallots in a salad bowl. Add the vinaigrette and mix delicately using a fork. Adjust the seasoning.
Distribute the French beans among four plates. Arrange the thin slices of foie gras harmoniously atop the French beans. Decorate with the Comté cheese shavings, thinly sliced button mushrooms, sliced radishes and a few arugula leaves.
Drizzle with olive oil. Sprinkle with sea salt and Espelette chili pepper.