Salad with chicken liver and arugula.

arugula  40 g
chicken liver  120 g
shallot  150 g
Red wine  100 ml
balsamic vinegar  50-70 ml
mayonnaise  100-150 g
pine nuts
vegetable oil
honey  1-2 tablespoons
cognac  30 g

Finely chop the shallots.

Lightly fry it in olive oil.

Add 100 ml of red wine and evaporate it to simmer.

Add 50-70 ml of balsamic vinegar. Evaporate most of the liquid, then add a tablespoon of honey and wait until the honey dissolves.

When most of the liquid has evaporated, the sauce is almost ready. On the palate, it should be sweet and sour. You can adjust the flavor by adding honey or balsamic vinegar.

The sauce cool slightly and connect with a thick mayonnaise.

Transfer to a blender and bring to a homogeneous mass.

Clear veins of the liver and lightly marinated. You will need salt, pepper, garlic oil — all to mix, and leave the liver in the mixture for a while.

Fry the chicken livers. Pour the cognac and evaporate.

Put fried liver on a plate or paper napkins.

On a plate to feed set cooking ring.

Put the liver.

To add a little arugula sauce and stir.

Share arugula on the liver.

Carefully remove the ring.

Sprinkle with pine nuts.

Salad ready! Serve with onion and honey sauce.

Bon Appetit!

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