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GOOSE LIVER WITH BING CHERRIES AND MACHE
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) mâche (about 50 g)
12 fresh Bing cherries, pitted, quartered
1 tablespoon minced shallot
1 tablespoon grapeseed oil
2 boxes of 100 g Golden Goose Liver foie gras, cut crosswise into 5 mm thick slices
Preheat oven to 190°C. Arrange bread in single layer on rimmed baking sheet; brush lightly with melted butter. Bake until golden brown, about 14 minutes.
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.
Combine mâche 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.
Makes 6 servings.