Ingredients
Salad
- 400 gram Chicken liver
- 2 pieces Pear
- 1 piece Onion
- 3 tablespoons Vegetable oil
- 50 gram Walnuts
- 0/1 teaspoons Salt
- 0/1 teaspoons Black pepper
Instructions
- Fry the finely chopped onion in vegetable oil until lightly caramelized. White sweet onions are best suited here.
- Put the fried onions in a salad bowl.
- In the same pan, lightly put the thinly sliced pear slices.
- Put the pears on the onion.
- Wash the chicken liver, dry it on 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 getting blood inside the liver is unacceptable.
- Put the liver in a salad bowl.
- Chop the walnuts, lightly dry them in a dry frying pan and put them on top of the salad.
- For dressing, mix white wine vinegar with salt.
- Add mustard. Mustard with honey is ideal for this salad. It is soft, sweet and very fragrant.
- Beat with a whisk until smooth.
- Gradually pour in the olive oil, whipping with a whisk until an emulsion forms.
- Season with freshly ground pepper and chopped basil.
- Season the salad with mustard sauce. Garnish with slices of pear.