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

Instructions
Preheat oven to 375. 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.

DO AHEAD: Toasts and vinegar reduction can be made 6 hours ahead. Let stand at room temperature.

Sear off the foie gras if using fresh foie gras.

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.


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Yields: 6 Servings
     Bon Appetit magazine, June 2006, page 104

notes:  1. I don't see where it says to cook the foie gras. Am I missing something?

2. To the other reader's question about when to cook the foie gras -- this recipe must be calling for the precooked foie gras that you can purchase at a gourmet food store. I used canned precooked foie gras that we ordered via the Internet (Rougie is the brand name -- you can purchase at http://www.gourmetfoodstore.com/foiegras/rougie-foie-gras.asp) and chilled it prior to use. And I used walnut oil instead of grapeseed oil. Loved it. This is definitely a fancy and pretty dish to be enjoyed with those who appreciate foie gras.

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