Cut the lettuce leaves, wash carefully and drain. Wash, clean and slice the tomatoes. Wash basil, dab dry and cut into fine strips, except for a little to garnish. Wash chicken liver and dab dry. Roast the pine nuts in a dry pan and take them out. Heat 2 tablespoons of oil and fry the liver for approx. 3 minutes, turning it over.
Add the onion-garlic mixture and braise for about 1 minute. Stir in pine nuts and basil and season with salt and pepper. Mix the roast with vinegar, 2 tablespoons of water and the remaining oil. Arrange salad and liver on 4 plates and drizzle with lukewarm vinaigrette. Serve immediately garnished with basil. Served with baguette