Ingredients
2 cups currants (red, white, or a combination of both; about 1 pint total), stemmed if desired
1 cup champagne vinegar
3/4 cup sugar
1 teaspoon whole coriander seeds
1 piece (3/4 inch) peeled fresh ginger, thinly sliced
3 strips (about 1 inch long each) fresh orange zest
1/2 shallot, finely chopped
2 tablespoons reserved pickling liquid
Coarse salt
1/2 teaspoon Dijon mustard
1 tablespoon plus 2 teaspoons extra-virgin olive oil
6 cups mache (about 4 ounces)
2 cups mixed baby lettuces, such as mesclun (about 2 ounces)
Coarse salt and freshly ground pepper
4 ounces duck pate or mousse
8 thin slices baguette
Preparation
Make the pickled currants: Put currants into a nonreactive bowl; set aside. Stir 1 1/2 cups water, the vinegar, sugar, coriander seeds, ginger, and zest in a medium pan. Bring to a boil, stirring until sugar has dissolved. Reduce heat; simmer, stirring occasionally, 10 minutes. Let cool 10 minutes. Pour through a fine sieve over currants in bowl. Stir gently to submerge currants. Let stand at least 30 minutes.
Make the dressing: Stir shallot, pickling liquid, and 1/4 teaspoon salt in a large bowl, and let stand 20 minutes. Stir in mustard. Gradually add oil, whisking constantly until emulsified. Set aside.
Make the salad: Add greens to bowl with dressing, and toss gently. Season with salt and pepper. Divide the salad among 4 serving plates, and scatter about 2 tablespoons pickled currants on each plate. Spread pate on each slice of bread; serve 2 slices with each salad.
