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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