One Liter Red semi-dry

Ingredients

• 300 gPoultry liver (chicken or duck liver)
• 150 gLamb's lettuce (mâche)
• 1 pieceRed onion
• 1 pieceApple (e.g., Elstar)
• 30 gButter
• 30 gWalnut kernels
• 3 tbspDark balsamic vinegar
• 1 tspForest honey
• 4 tbspOlive oil
• 2 tbspFlour
• 2 sprigsFresh thyme
• 1 pinchSalt and black pepper

Preparation

1. 1Thoroughly wash the lamb's lettuce, spin dry, and trim the root ends.
2. 2For the dressing, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper vigorously.
3. 3Cut the onion into thin rings; core the apple and slice into wedges about 0.5 cm thick.
4. 4Toast the walnut kernels in a pan without fat until golden brown, remove, and chop coarsely.
5. 5Clean the poultry liver, remove any tendons, pat dry, and lightly dredge in flour (tapping off any excess).
6. 6Melt half the butter in a pan and caramelize the apple wedges and onion rings over medium heat for about 3-4 minutes, then set aside and keep warm.
7. 7Add the remaining butter to the pan, increase the heat, and sear the liver pieces for about 2 minutes on each side until they are still slightly pink in the center.
8. 8Add the thyme leaves and season generously with salt and pepper only now.
9. 9Toss the lamb's lettuce with the vinaigrette, arrange on plates, and top with the seared liver, apples, onions, and walnuts.