Foie Gras Toasts with Greens and Verjus Port Glaze

Ingredients

• 12 1/2-inch-thick slices pain de mie , Pullman loaf, or firm white sandwich bread
• ²/₃ cup white verjus (juice of unripe fruits, primarily grapes) or 3 tablespoons fresh lemon juice
• 1 pound foie gras terrine
• Fleur de sel or kosher salt
• 3 tablespoons sugar
• ¼ teaspoon black pepper
• 1 pound frisée
• + 6 more ingredients
• • 3 tablespoons pure walnut oil
  • 1 pound Belgian endives
  • ½ pound radicchio
  • ½ cup Tawny Port
  • 1 ½ tablespoons Sherry vinegar
  • ½ teaspoon salt

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

View full recipe at Epicurious