Leafy Salad with Chicken Liver

Ingredients

• 1 small Lollo Rosso
• 0.5 red Boskop apple
• 1 tsp oil
• 3 tbsp fruit vinegar
• 6 chicken livers
• 1 tsp flour
• 1 tsp butter
• 2 stalks chicory
• 3 Tbsp plant oil
• 0.5 tsp mustard
• Salt
• Pepper (freshly ground)
• 1 sprig tarragon

Instructions

1. 1.

   Wash, dry, and tear the salad into bite-sized pieces; arrange on a platter. Wash the apple, quarter it, remove seeds, and cut into strips. Heat 1 tsp oil in a pan, briefly sauté the apple strips, deglaze with 1 tbsp fruit vinegar, and scatter over the salad.

2. 2.

   Clean the chicken livers, halve them, wash, and pat dry. Coat in flour and fry in butter for about 3 minutes on each side. Remove, season with salt and pepper, and set aside.

3. 3.

   Wash chicory, cut in half, remove stems, loosen leaves, and sauté in the pan drippings. Season with salt, place on the salad. Whisk together remaining fruit vinegar, plant oil, mustard, salt, and pepper to make a dressing; drizzle over the salad and arrange the chicken livers on top. Sprinkle with tarragon leaves before serving.