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
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.
Whisk together vinegar, salt, and pepper in a bowl, then add walnut oil in a slow stream, whisking.
Just before serving, toss frisée, endives, and radicchio in a bowl with just enough vinaigrette to coat.
Put oven rack in upper third of oven and preheat oven to 400°F.
Toast bread slices on a baking sheet, turning over once, until pale golden, about 8 minutes.
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).
Sprinkle lightly with fleur de sel, then halve toasts diagonally.
Let toasts stand, loosely covered with plastic wrap, 5 to 10 minutes, to bring foie gras to room temperature.
Put 1 foie gras toast on each of 12 plates and drizzle with Port glaze, then divide salad among plates.
· 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.
