Difficulty:[usr 1]
Arrange the salads all around on an oval dish.
Melt the gizzards in their fat, drain, pat dry, slice.
Spread over the salad
Collect the pulp of the avocado, cut into cubes and add to the salad. add the diced tomatoes and the spring onion,
Scallop the semi-cooked duck foie gras and place it in the center of the dish, sprinkle with chopped chives.
Serve with a balsamic vinaigrette.
