Recipe information
Yield
Makes 6 Servings
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) mâche (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
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Boil 1/4 cup vinegar in small saucepan until reduced to 2 tablespoons, about 2 minutes. DO AHEAD: Toasts and vinegar reduction can be made 6 hours ahead. Let stand at room temperature.
Step 3
Combine mâche 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.