Name: Foie Gras Toasts with Greens and Verjus Port Glaze
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 12 servings
Ingredients: 2/3 cup white verjus (juice of unripe fruits, primarily grapes) or 3 tablespoons fresh lemon juice; 1/2 cup Tawny Port; 3 tablespoons sugar; 1 1/2 tablespoons Sherry vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons pure walnut oil; 1 lb frisée (pale leafy parts only), torn into small sprigs (6 cups); 1 lb Belgian endives (3 or 4), trimmed and cut crosswise into 1/4-inch-thick slices (3 cups); 1/2 lb radicchio, halved lengthwise, cores and coarse center ribs discarded and leaves torn into bite-size pieces (3 cups); 12 (1/2-inch-thick) slices pain de mie, Pullman loaf, or firm white sandwich bread, crusts discarded; 1 lb chilled foie gras terrine, unmolded if necessary; Fleur de sel or kosher salt to taste

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Foie Gras Toasts with Greens and Verjus Port GlazeRichard Gerhard Jung

These toasts are also delicious without the foie gras or with a slice of country pâté substituted for the foie gras.

Cooks' notes:

· 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.

Recipe notes

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