Preparation

1. Peel the potatoes and cut into paper thin slices. 
2. Slice the truffles thinly. 
3. Assemble the fritters by placing a truffle slice on a potato slice. Top with a cube of foie gras. Top with a truffle slice and a second potato slice. 
4. In a non-stick pan, fry the fritters in clarified butter until golden and crispy. 
5. Drain on paper towels. Salt lightly and set aside. 
6. Cut the pancetta into small pieces and cook in the skillet until crispy.

1. Arrange the fritters in a wreath. 
2. Toss the mesclun, pancetta, oils and lemon juice and arrange in the center.