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Foie Gras with Bing Cherries and Mâche

['12 very thin slices rustic country-style bread (such as pain rustique)', '2 tablespoons (1/4 stick) butter, melted', '1/4 cup plus 1 tablespoon cherry balsamic vinegar or regular balsamic vinegar', '4 cups (packed) mâche (about 2 ounces)', '12 fresh Bing cherries, pitted, quartered', '1 tablespoon minced shallot', '1 tablespoon grapeseed oil', '1 6.5-ounce package chilled block of foie gras (fattened duck liver)', 'cut crosswise into 1/4-inch-thick slices']

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. Let stand at room temperature.
Combine m&$226;che and quartered cherries in medium bowl. Whisk shallot, grapeseed oil, and remaining 1 tablespoon cherry balsamic vinegar in small bowl; add to salad and toss to coat. Season with salt and pepper. Mound salad in center of 6 plates. Arrange foie gras on plates. Drizzle with vinegar reduction. Serve salads with toasts.

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