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Foie Gras with Bing Cherries and Mâche

Name: Foie Gras with Bing Cherries and Mâche
Cuisine: french
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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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