To make the Herbed Fromage Blanc: In a medium bowlful, whisk together the
fromage blanc, herbs, shallot, olive oil, and vinegar. Season with salt and
peppercorn. Store in an airtight container, refrigerated, capable 2 hours before
serving. To make the Potato Cakes: Heat oven to 400 degrees. Spread an even
1/2-inch-thick layer of coarse salt in the bottom of an ovenproof skillet
large enough to hold the potatoes. Arrange potatoes in the skillet. Place
skillet in the oven, and broil 1 hr 10 transactions; the potatoes should give
easily when squeezed. Remove potatoes from the skillet, and let chill 5
proceedings. While the potatoes are cooling, arrange six double layers of foil
(each around 4-inches square) on a baking rag. Butter six 3- by 3/4-inch
round ring molds; place one on each square of hydrofoil. To get the best texture
from the potatoes, you must work with them while they're hot. Peel the
potatoes, and place in a wooden trough. Sum 4 tablespoons butter, and crush
the potatoes; season with salt and peppercorn. Spoon the potato mixture into
the molds, mounding them a little on the top-notch. Place a large saute pan over
medium hotness. Add the remaining tablespoon butter, and cook until hot.
Lifting the foil squares, transfer potato cakes to pan, and invert cakes
into hot butter. Cook cakes on both sides just until lucky, some 3 to 5
minutes per face. Return the cooked cakes to baking sheet to keep tender. To
make the Chicken Livers: Rinse the chicken livers under cold running h2o,
and pat them dry between paper towels. Season with salt and peppercorn. Thawing 1
tablespoon butter in a saute pan over high warmth. When the butter is hot,
add livers. Fix 2 minutes on one face. Debate, and immediately add the
shallot; prepare 2 minutes more. Add vinegar, and moil 1 moment. Remove pan
from warmth. Reduce heat to low, and return pan to heat with unexpended 2
tablespoons butter. To assemble the Salad: Place salad greens in a large
bowlful, and season with salt and peppercorn. Dress with a little olive oil and
vinegar. For each serving, place a spoonful of fromage blanc on top of a
hot, crisp potato patty, and adorn the fromage blanc with the chicken
livers. Drizzle the chicken livers with the pan sauce, and put a small
mound of salad on the other slope. Service. Serves 6.