To prepare this salad, you can take both beef and chicken liver. We remove the film from the liver, dry it with a paper towel, it is easier to work with the frozen product. Cut the beef liver into strips. If the liver is chicken, then cut the pieces in half.
Mushrooms are washed, dried and cut into plates.
In a frying pan, pour the oil and fry the liver for 1 minute until browned, stirring.
Put the mushrooms and fry all together for another 3-4 minutes.
Add soy sauce to the liver with mushrooms. Stir and simmer for a couple of minutes. Remove the pan from the stove, let it cool down a little.
In a plate, put the washed dried arugula.
Add the tomatoes cut into segments.
Add the liver and mushrooms together with the juice released during frying.
Sprinkle the salad with balsamic vinegar and sprinkle with a freshly ground mixture of peppers, mix.
