Salad with chicken liver flambe, fennel and grapes "La dolce vita"

Description

I'm a big fan of chicken liver in salads. With proper preparation, it turns out insanely delicious. With stewed Apple, peach, persimmon, cherries have tried it and really liked it. Long wanted to try this recipe, but there was no reason. You can also try this - it is very tasty.

Ingredients

Chicken liver

300 g
Soy sauce

1.5 Tbsp
Black pepper
Honey

0.5 tsp
Balsamic

1.5 Tbsp
Olive oil

1 Tbsp
Apple

2 Tbsp
Fennel

2 Tbsp
Grapes

4 Tbsp
Walnuts

2 Tbsp
Blue cheese

100 g
Lettuce

200 g
Cranberry

100 g
Water

50 g
Wine white semi-dry

50 g
Brown sugar

1 Tbsp
Corn starch

0.5 tsp
Salt
Black pepper
Cognac

20 g
Sesame oil

1 Tbsp
Cream

Cooking

Chicken liver wash, dry, remove films. Marinate with 1 tbsp of white wine vinegar, 1 tsp soy sauce, honey, ground pepper mixture for 10 minutes.

In a saucepan combine frozen cranberries, cinnamon stick, 50g water, 50g of wine, 1st. L. wine vinegar, 1 tsp soy sauce, 1 heaped tablespoon of brown sugar. Bring to boil, cook 5 minutes.

In the 1st. L. olive oil and well heated pan briefly fry the chicken livers on both sides until Golden brown (1 min. each side). Pour in the cognac or brandy, ignite, and cook until the alcohol will not burn (about 1 minute). To shift the liver in a deep bowl, cover and leave to rest. The liver is served warm (for this time it will make a juice that can be used in the preparation of the sauce).

To skip the contents of the casserole through a fine sieve. Return the saucepan on the fire, bring the contents to a boil, tighten the starch dissolved in a small amount of cold water. To cool the sauce.

The Apple and fennel into thin strips.

Blue cheese cut into cubes, grapes in half. If the grapes have seeds, remove them. Walnuts need to be dried in the oven.

Salad wash, dry.

Hands to pick the salad leaves, add the Apple and fennel, season with sesame oil.

To sauce a dish for feeding salad. In the centre of the bowl put the mix of lettuce, liver, cheese, nuts, grapes. Sprinkle the dish with freshly ground black pepper. Serve with sauce.

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