Active Time

　　1 hr

　　Total Time

　　1 hr

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

　　

Ingredients

Makes 12 servings

　　

For Port glaze

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

　　

For vinaigrette and salad

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)

　　

For foie gras toasts

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

　　

Make Port glaze:

Step 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.

　　

Make vinaigrette:

Step 2

Whisk together vinegar, salt, and pepper in a bowl, then add walnut oil in a slow stream, whisking.

　　

Step 3

Just before serving, toss frisée, endives, and radicchio in a bowl with just enough vinaigrette to coat.

　　

Make toasts:

Step 4

Put oven rack in upper third of oven and preheat oven to 400°F.

　　

Step 5

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.

　　

Step 6

Put 1 foie gras toast on each of 12 plates and drizzle with Port glaze, then divide salad among plates.

　　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.