Winter salad with roasted goose liver

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
5 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 80 g Lamb's lettuce
  • 50 g blue grapes
  • 50 g Walnut kernels
  • 1 Garlic clove
  • 1 TEASPOON Honey
  • 1 TEASPOON grainy mustard
  • 3 TABLESPOONS White wine vinegar
  • 2 TABLESPOONS Grape seed oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 150 g Goose liver
  • 1 Shallot
  • 2 TABLESPOONS Butter
  • 50 ml Marsala Wine

Directions

  1. 1

    Clean the salad, wash and spin dry. Wash, drain and halve the grapes. Coarsely chop the nuts. Peel garlic and chop finely. Mix with honey, mustard and vinegar. Fold in oil in a thin stream.

  2. 2

    Season to taste with salt and pepper.

  3. 3

    Rinse liver cold, clean, pat dry and cut into pieces. Peel and finely dice the shallot. Melt 1 tablespoon butter in a frying pan. Fry the liver for about 2 minutes, turning it over. Remove.

  4. 4

    Sauté shallot in frying fat until translucent. Deglaze with Marsala. Stir in remaining butter. Put liver into the pan and season with salt and pepper.

  5. 5

    Arrange salad with nuts, grapes, liver, sauce and dressing on plates. Serve with fresh country bread.

Nutrition Facts

KCAL
280 kcal
CARBS
9 g
FATS
24 g
PROTEINS
6 g