Wash the herbs briefly and pick them into bite-sized pieces. Wash the cucumber and cut into small cubes. For the dressing: Mix one tablespoon of Maille Dijon mustard with honey, one tablespoon of vinegar and three tablespoons of oil. Add the walnuts and the diced shallots. Heat a frying pan and fry the “foie gras” for 2 minutes on each side without adding any more fat. Mix the herbs and cucumbers with the dressing. Blot any excess fat from the “foie gras” with a paper towel and season with salt and pepper. Pile the herbs in the middle of the plate and place the foie gras on top.