300 gr fresh poultry liver
Mustard (with seeds inside)
salt, fresh ground pepper
· Fry the fresh poultry liver for 1 to 2 minutes over a high flame. Moderately coat the poultry liver with vanilla vinegar, salt and pepper. Cover and keep warm in cooking juices.
· Prepare your viaigrette by mixing mustard, olive oil and remaining vinegar from saucepan together and whip.
· Cover individual salad plates with dandelion and lettuce leaves ; then place a generous dollop of liver on the bed of greens.
· Coat well with the vinaigrette and garnish with cherry tomato halves.
Suggestion: Delight in this dish as an appetizer accompanied by a rosé wine