Duck liver salad with a sherry vinegar dressing

1 servings

Ingredients

Quantity Ingredient
200 grams Fresh duck or chicken livers
2 tablespoons Butter
2 tablespoons Toasted hazelnuts; coarsely crushed
1 tablespoon Capers
Sherry vinegar
1 Handful croutons
1 pack Chives
2 Portions picked and washed salad leaves

Directions

Pick over the livers and then fry them in the butter. Add the hazelnuts and capers and when sizzling, add a splash of vinegar and then the croutons.

Put the salad on two plates and then garnish with the liver mixture and snipped chives.

Converted by MC_Buster.

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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