Micronesian Palm Curd

Palm curd is a little known delicacy usually served raw with pickled coconut fronds in its native Micronesia. 
It is considered a delicacy in that part of the South Seas, the palm curd taking up to six months to ferment and develop it's unique flavor, sometimes compared to Alsatian Truffles. 
I've developed a preference for the Nouveau Cuisine version.  It's a simple, but novel preparation, with the palm curd gently sauteed in a spiced Mahi Mahi oil, drizzled with a goat buttermilk vinaigrette, and sprinkled with toasted Patagonian hazelnuts, served on a bed of wilted Portuguese arugula.