Liver and Apricot Salad

Ingredients

• 150 g mixed salad greens (arugula and spinach)
• 80 g Gorgonzola cheese
• 2 EL white wine vinegar
• 2 EL heavy cream
• 4 EL rapeseed oil
• Salt
• Pepper (freshly ground)
• 4 Apricots
• 4 Spring Onions
• 1 EL Butter
• 1 EL liquid honey
• 100 ml meat broth
• 2 EL apple juice
• 1 splash Lemon juice
• 600 g pre-cooked veal liver
• 2 EL flour
• 6 sage leaves
• 1 handful pansy flowers

Instructions

1. 1.

   Rinse the salad greens, pat dry and tear into bite‑sized pieces.

2. 2.

   Crush the Gorgonzola in a bowl with a fork. Whisk in vinegar, cream, 1–2 EL water and 2 EL oil; season with salt and pepper to taste.

3. 3.

   Wash, halve and pit the apricots. Trim the spring onions and cut diagonally into sticks. Sauté the apricot halves and onion sticks briefly in hot butter. Drizzle with honey, deglaze with broth and apple juice, then simmer gently for about 3 minutes; season with lemon juice, salt and pepper.

4. 4.

   Rinse the liver, pat dry and slice into eight thin pieces. Dust with flour, tap off excess, and brown in a hot pan with remaining oil for 2–3 minutes per side until golden. Add sage leaves during cooking; season with salt and pepper.

5. 5.

   Arrange the salad greens and pansy flowers on plates, pour dressing over them, place liver slices on top, and scatter apricots and spring onions with sauce.

6. 6.