Ingredients
Salad
- 300 gram Chicken liver
- Lettuce leaves
- 4 pieces Prunes
- 1 piece Onion red
- Vegetable oil
- 20 gram Butter
- 1/2 teaspoons Sugar
Instructions
- Wash, dry and cut the salad into slices.
- Rinse the chicken liver thoroughly and cut into small pieces. Stir and fry quickly so that the liver remains soft and juicy.
- Chop the red onion. I had a small one, so I took 2 pieces and boldly cut them into rings.
- Lightly mash the onion with your hands with a pinch of salt and put it in a salad bowl.
- Wash the plums, slice them and remove the seeds. You can leave the halves or cut into quarters.
- In a frying pan, with continuous stirring, melt the butter and sugar. * I indicated 0.5 tsp of sugar, but if you like sweet notes in such dishes, feel free to put more. Personally, I like it, so I put 1 tsp of sugar. Put the plums in a frying pan and cook over medium heat for 5-10 minutes, stirring.
- Put the caramelized plums in a salad bowl.
- For dressing, mix soy sauce, balsamic vinegar, olive oil and 0.5 tsp sugar. Pour the dressing over the finished salad.