1. Cut the terrine into 4 - 50 g (2 oz.) slices; cut each slice diagonally to form 2 triangles. 
2. Cut 4 slices of brioche; toast on both sides and cut each slice in half. 

Honey sauce 

1. Make a gastrique by reducing the lavender honey and aged wine vinegar until the liquid has almost evaporated. 
2. Add the duck stock; boil briefly, then reduce over low heat, skimming as necessary. 
3. Strain the sauce and set aside. 

Finishing

1. Cut the cherry tomato in a sawtooth pattern and place a sprig of thyme in the center.
2. On each plate, place 3 slices of brioche; cover each with a slice of foie gras. 
3. Dress the mesclun with walnut oil; mound it to the right of the foie gras. 
4. Place the cherry tomato to the left of the mesclun.
5. Heat the honey sauce and spoon over the foie gras.
6. Sprinkle the foie gras with a little fleur de sel; serve.