Foie Gras Toasts with Greens and Verjus Port Glaze

Ingredients

• 3 cups belgian endives trimmed (3 or 4)
• 0.3 teaspoon pepper black
• 1 lb foie gras terrine chilled
• 6 cups frisée (pale leafy parts only)
• 0.7  juice of lemon white (juice of unripe fruits, primarily grapes)
• 12 servings kosher salt to taste
• 0.5 cup tawny port 
• 3 cups radicchio thinly halved lengthwise
• 0.5 teaspoon salt 
• 1.5 tablespoons sherry vinegar 
• 3 tablespoons sugar 
• 3 tablespoons walnut oil pure
• 6 inch sandwich bread white firm

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• plastic wrap

Directions

1. Bring verjus, Port, and sugar to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil until syrupy and reduced to about 1/3 cup, 8 to 12 minutes.
2. Whisk together vinegar, salt, and pepper in a bowl, then add walnut oil in a slow stream, whisking.
3. Just before serving, toss frisée, endives, and radicchio in a bowl with just enough vinaigrette to coat.
4. Put oven rack in upper third of oven and preheat oven to 400°F.
5. Toast bread slices on a baking sheet, turning over once, until pale golden, about 8 minutes.
6. Cut foie gras terrine into 12 slices (about 1/4 inch thick) and put 1 on each toast (trim toasts to size of foie gras if desired).
7. Sprinkle lightly with fleur de sel, then halve toasts diagonally.
8. Let toasts stand, loosely covered with plastic wrap, 5 to 10 minutes, to bring foie gras to room temperature.
9. Put 1 foie gras toast on each of 12 plates and drizzle with Port glaze, then divide salad among plates.
10. · Glaze and vinaigrette can be made 4 hours ahead and kept separately, covered, at room temperature.· Foie gras toasts can be prepared 1 hour ahead and kept, covered with plastic wrap, at room temperature.