Gently heat the blackberry sauce and add the fresh blackberries. Spoon the sauce around the charlotte. Slice the apple terrine into quarters and place one slice on each plate. Garnish with upland cress or other baby greens. Chef Notes Use a tart, firm apple such as Golden Delicious, Gala, Braeburn, or similar variety.
Upland cress is a wild, peppery relative of watercress that grows in California.
If unavailable, substitute any similar cress. This recipe is a sample from the fabulous book Foie Gras. The official web site of Fine Cooking, the most useful and inspiring magazine for people who love to cook. Published by The Taunton Press. Visit Chef's Resource for a great selection of All-Clad and other top brands.