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GOOSE LIVER TOASTS WITH GREENS AND VERJUS PORT GLAZ Preparation: Make Port glaze: 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: Whisk together vinegar, salt, and pepper in a bowl, then add walnut oil in a slow stream, whisking. Just before serving, toss frisée, endives, and radicchio in a bowl with just enough vinaigrette to coat. Make toasts: Put oven rack in upper third of oven and preheat oven to 200°C. Toast bread slices on a baking sheet, turning over once, until pale golden, about 8 minutes. Cut goose liver into 12 slices (about 0,5 mm thick) and put 1 on each toast (trim toasts to size of goose liver 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 goose liver to room temperature. Put 1 goose liver 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. Makes 12 servings.