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Foie Gras with Bing Cherries and Mâche

4.4

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Foie Gras with Bing Cherries and MâcheMaren Caruso

To get the cleanest slices of foie gras, dip a heavy sharp knife in water, then wipe it dry before cutting each slice.

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

Preparation

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

    Step 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.

TagsSaladMâcheLeafy GreensVegetableCherryStone FruitFruitStarterSideDinnerEasyBon Appétit
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