Foie Gras with Bing Cherries and Mâche

Ingredients

• 1 6.5-ounce package block of foie gras (fattened duck liver)
• 1 tablespoon grapeseed oil
• 1 tablespoon shallot
• 12 fresh Bing cherries
• 5 tablespoons cherry balsamic vinegar or regular balsamic vinegar
• 4 cups mâche
• 2 tablespoons butter
• + 1 more ingredients
• • 12 very thin slices rustic country-style bread (such as pain rustique)

Preheat oven to 375°F. 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....

View full recipe at Epicurious