Grilled Veal Liver Slices – Smart

Ingredients

• 4 tbsp liquid honey
• 75 ml raspberry vinegar
• 150 g mixed fine salad herbs (e.g., pimpinelle, sorrel, nasturtium, borage, arugula)
• 750 g veal liver
• Pepper
• 12 nasturtium flowers
• 150 ml light vinaigrette
• coarse sea salt (or fleur de sel)
• rapeseed oil (for grilling)

Instructions

1. 1.

   Cook honey and raspberry vinegar for about 1 minute, remove from heat and let cool.

2. 2.

   Tear the herbs, wash them, and pat dry.

3. 3.

   Wash the liver slices, pat them dry, and lightly season with pepper.

4. 4.

   Grill the liver on a hot, oiled charcoal grill for 2-3 minutes per side, turning several times and brushing with the vinegar mixture.

5. 5.

   Mix the salad herbs and flowers with the vinaigrette. Season the grilled liver with sea salt and serve atop the salad.