Foie Gras With Bing Cherries And Mâche

• 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) mache (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

1. Preheat oven to 375u0b0F. Arrange bread in single layer on rimmed baking sheet; brush lightly with melted butter. Bake until golden brown, about 14 minutes.
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.
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.

bread, butter, cherry balsamic vinegar, mache, bing cherries, shallot, grapeseed oil, gras

Taken from www.epicurious.com/recipes/food/views/foie-gras-with-bing-cherries-and-mache-235142 (may not work)