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Foie Gras with Bing Cherries and Mâche

By Jeanne Thiel Kelley

4.4

(4)

Image may contain Plant Food Dish Meal Lunch Spinach and Vegetable
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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