Warm salad with chicken liver and apple

Chicken liver and apple salad will be a highlight of any table. Gourmets will appreciate the delicious combination of fruit, liver and unusual nut dressing.

• Recipe author: Daria Rodionova
• After preparation, you will receive 3 servings
• Cooking time: 35 minutes
• Prep time: 5 minutes
• Total recipe preparation time: 40 minutes

Ingredients

• Chicken liver 400 g
• Sea salt to taste
• Ground black pepper to taste
• Vegetable oil 2 tbsp. spoons
• Onion 1 piece
• Red apple 1 piece
• White balsamic vinegar ¼ cup
• Raw hazelnuts 1 handful
• Raisins 1 handful
• Rosemary 2-3 sprigs
• Assorted greens 200 g
• Raw hazelnuts ¼ cup
• Water ¼ glass
• Olive oil 2 tbsp spoons
• White balsamic vinegar 2 tbsp spoons
• Raisins 1 tbsp the spoon
• Sea salt ¼ tsp spoons

Cooking method

• Rinse the liver under cold running water. Dry well and remove films and streaks. Season with salt and pepper.

• Heat vegetable oil in a heavy-bottomed skillet and fry the liver for about 1 minute on each side. Place the liver on a plate.

  The inside of the meat should remain pinkish, and the outside should be browned.

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• Cut the onion into thin half rings, and divide the apple into 12-16 slices.

• Place the onion and apple in the liver pan, add salt and pepper. Grill over medium heat for about 5 minutes, until golden brown.

  Add more oil if necessary.

• Pour vinegar to onion and apple, add hazelnuts, raisins, chopped rosemary and stir. Then put the liver in the skillet and stir everything well again.

• Remove from heat, cover and let sit for 5 minutes.

• Combine all the dressing ingredients and blend until smooth and creamy in a blender.

• Place the assorted greens on plates, top with the liver with apples and onions and top with the hazelnut dressing.

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