Foie Gras Toasts with Greens and Verjus Port Glaze

(5) Course Appetizers Total Time 1h

Ingredients in this Recipe

1 1/2 tablespoons Sherry vinegar
1 lb Belgian endives (3 or 4), trimmed and cut crosswise into 1/4 inch thick slices (3 cups)
1 lb chilled foie gras terrine, unmolded if necessary
1/2 cup Tawny Port
1/2 lb radicchio, halved lengthwise, cores and coarse center ribs discarded and leaves torn into bite size pieces (3 cups)
1/2 teaspoon salt
1/4 teaspoon black pepper
12 (1/2 inch thick) slices pain de mie, Pullman loaf, or firm white sandwich bread, crusts discarded
2/3 cup white verjus (juice of unripe fruits, primarily grapes) or 3 tablespoons fresh lemon juice
3 tablespoons pure walnut oil
3 tablespoons sugar
Fleur de sel or kosher salt to taste

See Full Recipe at Epicurious