Foie Gras with Bing Cherries and Mâche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To get the cleanest slices of foie gras, dip a heavy sharp knife in water, then wipe it dry before cutting each slice. 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 |
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.
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