Peel the pomegranate and take out the seeds. Cut the bread slices diagonally in half, into two triangles, sand toast them lightly.

Use a butter curler or an ordinary knife to cut the butter curls out of very firm butter and place them in a small bowl of iced water. Just before serving, mix a simple dressing with 3 tbsp olive oil, 1 - 1 1/2 tsp lemon juice and a small pinch of salt, pour over the salad greens and toss until evenly mixed.

Heap an equal quantity of salad in the centre of 4 plates and place 3 slices of beef on top, sprinkle the pomegranate seeds on top.

Place a lettuce leaf beside each of these mounds, and put a slice of foie gras and 2 butter curls on each leaf. Lastly, arrange 2 slices of toast to one side of the foie gras.

Drizzle 1 - 1 1/2 tsp olive oil over each portion of beef and pomegranate seeds and serve.