| Ingredients
Mixed leaves
1tsp Dijon mustard
2tbsp white wine vinegar
8tbsp olive oil
salt and pepper
1tbsp chopped shallots
1tsp chopped parsley
500g/8oz Leerdammer
1tsp oil and 1oz butter
12 nice plump chicken livers
1 clove crushed garlic
1tsp chopped parsley
salt and pepper
Method
- Mix the mustard and vinegar, add the oil, salt and pepper,
shallots and parsley.
- Toss the leaves in some of the dressing and pile in the
centre of the plate.
- Using a potato peeler, cut slices from a 1" wide
piece of cheese.
- Lay the cheese over the salad as the spokes of a wheel.
- Meanwhile sauté the chicken livers carefully in
oil and butter.
- Turn over and cook, keeping them pink.
- Add garlic and parsley, season, take out and drain.
- Lay 3 livers on top of the cheese and salad.
- Napper with the rest of the sauce and serve.
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