Fry the finely chopped onion in vegetable oil until lightly caramelized. White sweet onions are best here.
Put the fried onions in a salad bowl.
In the same pan, lightly add the thinly sliced pear slices.
Put the pears on the onion.
Wash the chicken liver, dry it in a paper towel, divide it into parts, add a little salt and pepper. Quickly fry the liver in vegetable oil for about 5 minutes. It is important not to overcook the liver. But blood inside the liver is not allowed.
Put the liver in a salad bowl.
Chop the walnuts, lightly dry them in a dry pan and put them on top of the salad.
For dressing, mix white wine vinegar with salt.
Add the mustard. For this salad, mustard with honey is ideal. It is soft, sweet, and very fragrant.
Beat with a whisk until smooth.
Gradually pour in the olive oil, whisking with a whisk until emulsified.
Season with freshly ground pepper and chopped Basil.
Season the salad with mustard sauce. Garnish with pear slices.