Hudson Valley Foie Gras | Sauteed Belgian Endive With Melted Foie Gras and Champagne-Poached Black Truffle

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 Belgian endives, cut into thin strips
• Coarse salt
• Pinch black pepper, freshly ground
• 1/2 teaspoon nutmeg, freshly grated
• 1 teaspoon sugar
• 1/2 teaspoon sherry vinegar
• 1/2 ounce black truffle, cut into julienne
• 1/2 pound foie gras, sliced on the bias, as thinly as possible, not more than 1/8-inch thick
• 4 fresh black truffles of equal size, about 1 ounce each
• 1 cup dry Champagne
• 1 cup beef consomme (see page 324)
• 1 bay leaf
• 4 drops high0quality 100-year-old balsamic vinegar