Peel and finely chop the onion. Clean, wash and drain salads well. Pluck smaller if necessary. Wash and halve the tomatoes. Dice bacon finely
Fry the onion and bacon in 1 tbsp. oil. Deglaze with vinegar and 2-3 tablespoons of water. Season with salt, pepper and some sugar. Put aside
Clean the liver, rinse and pat dry well. Cut into pieces and fry in 1 tablespoon of hot oil over medium heat for 4-5 minutes. Season with salt and pepper
Mix rocket, frisée and tomatoes. Arrange with the liver on plates. Drizzle with the vinaigrette and serve immediately. Serve with baguette