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 GOOSE LIVER TOASTS WITH GREENS AND VERJUS PORT GLAZ

Ingredients:
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 5 mm 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 cm thick) slices Pullman loaf, or firm white sandwich bread, crusts discarded
5 boxes of 100 g (500g) Golden Goose Liver foie gras
Fleur de sel or kosher salt to tast




    liver with toast and salad



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