Chicken liver salad with blue cheese and walnuts
I told you already that I love cheese with mold, so this salad immediately rushed to my eyes when I saw it in a magazine Saveurs. Very spicy and insanely delicious :)
Roquefort 200 gr
500 grams of chicken liver
Walnuts 60 gr
Shallots 4 PCs (I replaced leek)
nutty vinegar 100ml
Vegetable oil-100 gr
Cherry tomatoes 16 PCs
Butter-30 g
Bread toast
arugula
Salt,pepper
Liver wash and dry it, cut into large pieces. Chop the onions and fry in butter (5 min), add the liver, salt and pepper and raise the fire for 3-5 minutes Add nuts and cook for 3 minutes. Pour 2/3 of vinegar and simmer. Remove from the heat. In a bowl mix the vinegar,which remained, oil, salt and pepper. Pour this mixture liver with nuts.
Put the arugula, liver, chopped tomatoes and sprinkle with Roquefort and bread toasts. Bon appetite!
Roquefort 200 gr
500 grams of chicken liver
Walnuts 60 gr
Shallots 4 PCs (I replaced leek)
nutty vinegar 100ml
Vegetable oil-100 gr
Cherry tomatoes 16 PCs
Butter-30 g
Bread toast
arugula
Salt,pepper
Liver wash and dry it, cut into large pieces. Chop the onions and fry in butter (5 min), add the liver, salt and pepper and raise the fire for 3-5 minutes Add nuts and cook for 3 minutes. Pour 2/3 of vinegar and simmer. Remove from the heat. In a bowl mix the vinegar,which remained, oil, salt and pepper. Pour this mixture liver with nuts.
Put the arugula, liver, chopped tomatoes and sprinkle with Roquefort and bread toasts. Bon appetite!