For the pâté:

1 pound chicken livers
1 cup whole milk
1 1/4 cups ruby port
1 bay leaf
8 tablespoons unsalted butter (1 stick)
1 cup (about 3 medium) thinly sliced shallots
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sherry vinegar

For the crostini:

1 French baguette, cut into 1/4- to 1/2-inch-thick slices

For the salad:

2 teaspoons capers, coarsely chopped
1/4 teaspoon Dijon mustard
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
1 1/2 ounces (about 3 cups) lamb’s lettuce, also known as mâche