Tear off the salad leaves, wash and drain them, then roughly chop them and set them aside.
Prepare the sauce by mixing together the oil, vinegar, mustard, salt and pepper.
Coarsely chop the garlic and brown the chicken livers in the butter over low heat and covered for 15 minutes, then place the chicken livers on absorbent paper.
Mix the salad with the vinaigrette sauce, place the hot chicken livers on top and sprinkle the chopped garlic, raisins and pine nuts on top and serve.
Ingredients
- 2 green salads
- 400gr of chicken livers
- 60gr of butter
- 1 clove of garlic
- 1 small handful of raisins and pine nuts
- 6 tbsp oil
- 3 tbsp vinegar
- 1 tbsp mustard
- Salt
- Pepper
