Foie Gras with Bing Cherries and Mache

Ingredients
12 very thin slices rustic country-style bread (such as pain rustique)
2 tablespoons (1/4 stick) butter, melted
1/4 cup plus 1 tablespoon cherry balsamic vinegar or regular balsamic
vinegar
4 cups (packed) mache (about 2 ounces)
12 fresh Bing cherries, pitted, quartered
1 tablespoon minced shallot
1 tablespoon grapeseed oil
1 6.5-ounce package chilled block of foie gras (fattened duck liver), cut
crosswise into 1/4-inch-thick slices

Directions 
Preheat oven to 375 F. Arrange bread in single layer on rimmed baking sheet;
brush lightly with melted butter. Bake until golden brown, about 14 minutes. 

Boil 1/4 cup vinegar in small saucepan until reduced to 2 tablespoons, about 2 minutes. Toasts and vinegar reduction can be made 6 hours ahead. Let stand at room temperature.Combine mache and quartered cherries in medium bowl. Whisk shallot, grapeseed oil, and remaining 1 tablespoon cherry balsamic vinegar in small bowl; add to salad and toss to coat. Season with salt and pepper. Mound salad in center of 6 plates. Arrange foie gras on plates. Drizzle with vinegar reduction. Serve salads with toasts.  Makes 6 servings.

Source:  Bon Appét  Photo: Maren Caruso

Chef
0 min
Serves 0