Lamb's lettuce with stewed pears and Terrine de Figatelli

Ingredients for 2 servings:

• 500 g lamb’s lettuce
• 95 g liver sausage terrine, Corsican (Terrine de Figatelli à l’eau de vie)
• 2 pears, preferably a little firm
• 100 ml white wine
• 2 tbsp vinegar (malt vinegar)
• 1 tbsp white wine
• 1 tsp porcini mushrooms, dried, ground
• 4 tbsp olive oil
• Sea salt (Fleur de Sel)
• pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Carefully wash and trim the lamb’s lettuce, removing any remaining stems. Peel and quarter the pears, and remove the cores. Heat 100 ml of white wine in a pan, add the pears, and sauté until the white wine has reduced, turning the pears several times. For the dressing, whisk together the malt vinegar, 1 tablespoon of white wine, the porcini mushroom powder, salt, and pepper. Add the olive oil, whisk, and season to taste. Divide the Terrine de Figatelli into eight pieces. Arrange the lamb’s lettuce on two plates, drizzle with the dressing, and arrange the pears and Terrine de Figatelli on top. Figatelli is a Corsican specialty: a thin, smoked pork liver sausage, in this case a terrine flavored with eau de vie, a spirit.