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- Thinly slice peeled sweet potatoes and deep fry in vegetable oil until crispy.
- Drain and season with kosher salt and fresh ground black pepper.
- Sauté foie gras in smoking hot pan.
- Remove from pan.
- Sauté shallots and garlic until translucent, the deglaze with balsamic vinegar and reduce to sauce consistency.
- Add foie gras to sauce, toss and poor over mixed greens.
- Garnish with potato chips.