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1/2 cup hazelnuts
2 medium Granny Smith apples, cored
2 tablespoons unsalted butter
1 tablespoon Calvados or brandy
1 teaspoon distilled white vinegar
1/4 cup balsamic vinegar
2 tablespoons Madeira
2 tablespoons Port
1 teaspoon Sherry vinegar
1 tablespoon walnut oil
1 medium shallot, minced
1 teaspoon each minced fresh tarragon,
chervil, thyme, parsley
10 ounces fresh duck foie gras
4 cups tender baby greens

Preheat oven to 400 degrees F. Spread hazelnuts on small rimmed baking sheet and toast 8-10 minutes or until skins are blistered. Wrap hazelnuts in kitchen towel and vigorously rub them together to remove skins. Coarsely chop nuts. Reduce oven temperature to 350 degrees F.
Put apples in a small baking dish. Cut butter in pieces and scatter around. Bake 25 minutes or until apples are tender. Let cool slightly and scoop the apple pulp into food processor. Add apple cooking juices, Calvados, and
white vinegar. Purée until smooth. Transfer apple purée to small bowl;
cover and keep warm.
In a small non-reactive saucepan boil balsamic vinegar, Madeira and Port over moderate heat until it is reduced by half, about 7 minutes. Keep warm.
In a medium bowl, whisk Sherry vinegar with walnut oil, shallot, tarragon, chervil, thyme and parsley. Season vinaigrette with pinch each of salt and pepper.
Using a long, sharp knife dipped in hot water and dried, cut the foie gras crosswise into 4 equal slices. They should be about 1/2 inch thick. Discard any little veins.
Heat a large nonreactive skillet until very hot. Season foie gras slices on
both sides with salt and pepper and sear over high heat, turning once, until well browned and crisp, but still pink inside, about 1 minute per side.
To serve, spoon warm apple purée onto 4 plates. Arrange foie gras slices alongside purée and spoon balsamic glaze over. Add greens to the Sherry vinaigrette and toss to coat, then mound them onto plates. Scatter toasted hazelnuts over foie gras and serve immediately.

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