Balsamic poultry liver on salad

Name: Balsamic poultry liver on salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TABLESPOONS Cider vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 5 TABLESPOONS Oil, including 3 tablespoons of good olive oil; 200 g cherry tomatoes; 150 g Lamb's lettuce; 2 small onions; 3-4 Stem(s) Sage; 2 TABLESPOONS Pine nuts; 500 g Poultry liver; 2-3 TABLESPOONS Flour; 3 TABLESPOONS Balsamic vinegar

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TABLESPOONS Cider vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
5 TABLESPOONS Oil, including 3 tablespoons of good olive oil
200 g cherry tomatoes
150 g Lamb's lettuce
2 small onions
3-4 Stem(s) Sage
2 TABLESPOONS Pine nuts
500 g Poultry liver
2-3 TABLESPOONS Flour
3 TABLESPOONS Balsamic vinegar

Directions

1
For the vinaigrette, shake cider vinegar, salt, pepper and 1 pinch of sugar in a closed screw-top glass. Add 3 tablespoons of olive oil, close the glass again and shake until an emulsion is formed.
2
Wash and halve the tomatoes. Cut the root ends off the lamb's lettuce so that the tufts still stick together. Wash thoroughly and drain. Peel and halve the onions and cut into fine strips.
3
Wash the sage, shake dry and pluck off the leaves. Roast the pine nuts in a large pan without fat, shaking the pan from time to time so that the nuts do not burn. Take them out.
4
Remove any thin membranes and veins from the liver. Wash the liver and pat dry well. Turn individually in flour, shake off excess flour. Do not salt before frying, otherwise the liver will become dry.
5
Heat 2 tablespoons of oil in a frying pan. Fry the liver in it over medium heat for 2-3 minutes on each side. Fry the sage briefly. Season everything with salt and pepper. Deglaze with balsamic vinegar and 4 tbsp. water and bring to a boil.
6
Mix lamb's lettuce, tomatoes and onions with the vinaigrette. Arrange the liver on the salad. Season vinegar stock with salt, pepper and sugar and drizzle over. Sprinkle with pine nuts. Serve with ciabatta.