Heat a pan until hot. Score the foie gras to make a criss cross pattern on both sides. Cook for 1 minute each side then transfer to a tray. Grate the chocolate over the foie gras and cover in cling film until ready to serve.
Peel the leaves from the chicory and wash in cold water. Dry in a salad spinner.
Cut the pears into quarters and remove the core then use a mandolin to cut thin slices. Mix with the chicory.
For the dressing:
Zest and juice the orange, then whisk in the mustard and cinnamon. Slowly whisk in the walnut oil and continue whisking until the dressing emulsifies and thickens. Season with pepper.
Use a pair of tongs to toss the chicory and pear salad with 2 tablespoons of the dressing.
Make a neat pile of salad on one side of the plate.
Remove the cling film from the tray and place a piece of foie gras next to the salad. Finish with a drizzle of orange and cinnamon dressing.
«Always cook foie gras in a hot dry pan and remember it is pure fat; it will cook very quickly and shrink a lot so be sure not to over cook it. »