Lukewarm spinach and chicken liver salad

Name: Lukewarm spinach and chicken liver salad
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 200 g tender leaf spinach; 1 small onion; 1 Fig; 7-10 Tbsp a few splashes of apple vinegar; 120 g Chicken liver; 1 TABLESPOON Flour; 1 washer Toast; 10 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Mascarpone; 1 TABLESPOON Cranberries (from the glass); 10 g sliced parmesan cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

200 g tender leaf spinach
1 small onion
1 Fig
7-10 Tbsp a few splashes of apple vinegar
120 g Chicken liver
1 TABLESPOON Flour
1 washer Toast
10 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Mascarpone
1 TABLESPOON Cranberries (from the glass)
10 g sliced parmesan cheese

Directions

1
Clean and wash the spinach. Peel onion, cut into rings. Cut figs into quarters. Mix prepared ingredients and season with vinegar. Wash liver, dab dry and turn lightly in flour. Cut toast bread into triangles. Melt 3 g fat.
2
Fry the toast in it, take it aside. Melt remaining fat and carefully fry prepared liver in it. Season with salt and pepper and add to the salad. Mix mascarpone and cranberries. Serve with the salad. Serve sprinkled with parmesan