Ingredients
12
very thin slices rustic country-style bread (such as pain rustique)
2
tbsp (1/4 stick) butter, melted
1/4
cup plus 1 tbsp cherry balsamic vinegar or regular balsamic vinegar
4
cups (packed) mâche (about 2 ounces)
12
fresh Bing cherries, pitted, quartered
1
6.5-ounce package chilled block of foie gras (fattened duck liver), cut crosswise into 1/4-inch-thick slices
Directions
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.
2.
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.
3.
Combine m&$226;che 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.
