Warm salad with liver and apples
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The liver is cleaned, washed and drained well. Mix with balsamic vinegar and wine, thyme and bay leaf and let marinate for half an hour. Meanwhile, clean the onion and cut into thin slices. Put a tablespoon of hot oil in a pan and add the onion, stirring occasionally, soften and brown lightly. Remove and keep warm.
Peel an apple, grate it and cut it into small pieces. Melt the butter in a saucepan and add the apples, anise star and lemon juice. Stir gently and simmer for 5 minutes, until apples are slightly softened. Then turn off the heat and cover the pan.
Remove the livers from the marinade, dry them with a paper napkin. Heat 2 tablespoons of oil in the pan, add the livers and sprinkle with salt. Brown on both sides, then add onions and mix well for 2 minutes. Pour the livers into a bowl, add the apples, chopped dill and mix gently.
The marinade from the liver is turned over in the pan and boiled.
Place the livers on lettuce leaves and sprinkle with hot marinade. I served a fluffy mashed potato. A wonder!
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