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🥗 Hearty Salad with Fried Liver and Apricots

410 kcal · 30 min · 4 servings

Ingredients

• 150 g leaf salad (arugula and oak leaf)
• 80 g Gorgonzola
• 2 tbsp wine vinegar
• 2 tbsp whipping cream
• 4 tbsp rapeseed oil
• salt
• pepper (from the mill)
• 4 apricots
• 4 spring onions
• 1 tbsp butter
• 1 tbsp liquid honey
• 100 ml meat broth
• 2 tbsp apple juice
• 1 dash lemon juice
• 600 g veal liver (kitchen-ready)
• 2 tbsp flour
• 6 sage leaves
• 1 handful pansy flowers

Instructions

1. 1. Rinse the leaf salad under running water.
2. 2. Remove woody stems and wilted greens.
3. 3. Spin the salad dry.
4. 4. Tear the leaves into bite-sized pieces.
5. 5. Place the Gorgonzola in a small bowl.
6. 6. Mash the cheese with a fork.
7. 7. Stir the vinegar into the mashed cheese.
8. 8. Add the cream.
9. 9. Add one to two tablespoons of water.
10. 10. Stir two tablespoons of oil into the mixture.
11. 11. Season the dressing with salt and pepper.
12. 12. Wash the apricots.
13. 13. Halve the apricots.
14. 14. Remove the pits.
15. 15. Wash the spring onions.
16. 16. Remove the root ends.
17. 17. Slice the spring onions diagonally into pieces.
18. 18. Heat the butter in a pan.
19. 19. Add the apricot halves and spring onions to the hot butter.
20. 20. Sauté the vegetables briefly.
21. 21. Drizzle the honey over them.
22. 22. Deglaze with the broth.
23. 23. Add the juice.
24. 24. Let the mixture simmer on low heat for about three minutes.
25. 25. Season the apricot mixture with lemon juice, salt, and pepper.
26. 26. Rinse the liver.
27. 27. Pat the liver dry.
28. 28. Slice the liver into eight thin slices.
29. 29. Coat the liver slices in flour.
30. 30. Shake off excess flour.
31. 31. Heat the remaining oil in a hot pan.
32. 32. Fry the liver on both sides for two to three minutes until golden brown.
33. 33. Add the sage leaves to the pan.
34. 34. Fry the sage leaves along with the liver.
35. 35. Season the liver with salt and pepper.
36. 36. Distribute the leaf salad onto plates.
37. 37. Garnish with viola flowers.
38. 38. Pour the dressing over the salad.
39. 39. Place the fried liver alongside.
40. 40. Distribute the apricots and spring onions with the sauce over the plate.

Nutrition per serving

• kcal: 410
• Protein: 28 g · Fett/Fat: 23 g · Carbs: 22 g