In a saucepan over low heat, simmer Sempio Pomegranate Brown Rice Vinegar until the texture thickens considerably. It should reach the density of a thick syrup. Allow to cool and set aside until serving.
On a toasted slice of whole-grain bread, serve a portion of 1 cm of foie mi-cuit.
Dress the foie with a teaspoon of Sempio pomegranate brown rice vinegar reduction and scatter a few pomegranate seeds.