Green salad with warm goose liver

Name: Green salad with warm goose liver
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 125 g Batavia salad; 125 g Frisée Salad; 1-2 Shallots; 400 g Goose or turkey liver; 20 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Balsamic vinegar; 3 TABLESPOONS Walnut oil; 30 g Haze Cranberries

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

125 g Batavia salad
125 g Frisée Salad
1-2 Shallots
400 g Goose or turkey liver
20 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Balsamic vinegar
3 TABLESPOONS Walnut oil
30 g Haze Cranberries

Directions

1
Clean and wash the salad, pluck into bite-sized pieces and drain well. Peel and finely dice the shallot. Wash the liver, dab dry and cut into slices. Heat the fat in a pan and fry the liver slices until golden brown, turning them over.
2
Season with salt and pepper. Add shallots, 2-3 tablespoons of water, vinegar and walnut oil. Bring to the boil briefly and season to taste with salt and pepper. Remove from heat and add the cranberries. Arrange the salad on plates and arrange the lukewarm liver pieces with the sauce on top.
3
Serve immediately.