Caramelized Deglet Noor Date and Three Apple Salad with Seared Foie Gras

Eric Wadlund, Executive Chef (Rattlesnake Restaurant, Spotlight 29 Casino)
Servings 4


  • 2 cup California date, julienne
  • 1 red delicious, McIntosh
  • 1 granny smith
  • 1/2 cup butter
  • 1/4 cup sugar
  • 1 pound chanterelles mushrooms
  • 10 oz microgreens
  • 1 cup leeks, crisp
  • 12 slices parmesan cheese
  • 4 sonoma valley foie gras, seared
  • 1/2 cup California date-apple vinaigrette
  • 1/4 cup rosemary oil
  • 2 sprigs rosemary, fresh
  • 4 cups apple cider
  • 2 tbsp extra virgin olive oil



  • Ina medium saucepan add apple cider and 1 cup of dates and reduce by 2/3. Then place in a blender and blend until smooth. Strain through a chinos, place back in the blender and slowly add the olive oil. Set aside and let cool.


  • Cut McIntosh and Red Delicious apples into wedges. Heat sauté pan and add 1 ½ oz butter and 1-½ tablespoons sugar, McIntosh apples, and remaining dates.
  • In another hot sauté pan sear Chanterelles Mushrooms in very little butter. Caramelize the wedges of Red Delicious apples with remaining butter on sheet pan in a 500º degree oven.
  • Cut leeks into 2-inch julienne and fry at 330 degrees in peanut oil, season with salt and pepper. Julienne the Granny Smith Apples. In a bowl, add date-apple mix, Granny Smith apples, with the chanterelle mushrooms, micro-greens, and date-apple vinaigrette.
  • Place the caramelized Red Delicious apple in a circle in the center of the plate, top with salad mix, then Parmesan, Seared Sonoma Valley Foie Gras, leeks and rosemary.
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