Slice the truffle. In a saute pan, heat the olive oil. When the pan is hot, saute the truffles for 30 seconds. Remove from the heat and puree in a food processor. While the machine is running add the truffle oil and water. Season with salt and pepper. In a saute pan, heat the fois fat and shallots. Add the salsify. Saute for 2 to 3 minutes or until the salsify is heated through. Stir in the truffle coulis. Season with salt and pepper. Slice the fois into 6 slices. Spoon the salsify and truffle coulis onto a plate. Lay the fois gras directly on top. Drizzle truffle oil around the plate. Garnish with chives and black pepper.
Yield: 6 servings