Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         fresh whole a quality foie gras -- (abt 1 to 1 1/4
                        -- lbs)
   4      tablespoons   wondra -- (instant) flour
   1 1/2  cups          banyuls vinegar -- (a sweet red type)
                        (balsamic or sherry vinegar could be
                        substituted)
   3      tablespoons   sweet butter
  20                    wine grapes -- halved lengthwise,
                        and seeded
   4      cups          young dandelion greens - -- (abt 1/3 lb)
                        (may substitute frisee)
   2      tablespoons   walnut oil
     1/2                lemon -- juice of
   1      teaspoon      sea salt

Preparation:

Heat a 14-inch heavy-bottom sauté pan over medium heat. Devein foie gras, if necessary (an A quality foie should have no veins), and cut into 3/4-inch slices. Dust gently in Wondra flour on both sides. Place 4 slices of foie down into pan and, CAREFUL NOT TO OVERCOOK!, cook until golden brown on both sides, about 45 seconds to 1 minute at most. Remove to 2 plates. Repeat with remaining 4 slices and place on 2 separate plates. Add vinegar to pan and bring to boil. Add butter and grapes and reduce by half. Meanwhile, toss dandelions with walnut oil and lemon juice together and divide on to plates with foie. Divide sauce over foie pieces, sprinkle with sea salt and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A21)