Foie Gras with Bing Cherries and Mâche
An elegant appetizer featuring seared foie gras paired with sweet Bing cherries and tender mâche greens, served with crispy buttered toast points and a balsamic reduction.
Ingredients
- •12 slices rustic country-style bread
- •2 tablespoons butter
- •¼ cup cherry balsamic vinegar
- •4 cups mâche
- •12 whole fresh Bing cherries
- •1 tablespoon shallot
- •1 tablespoon grapeseed oil
- •6½ ounces foie gras
- •cut crosswise into 1/4-inch-thick slices
Cooking Instructions
- 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.
14 min
- 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.
2 min
- 3.
Combine mâche 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.
10 min
