Wild Herb Salad with Veal Liver Strips

Have fun preparing this mushroom dish!

Clean the dandelion and spinach, rinse and spin dry. Remove crust from toast, cut into one-inch cubes. Melt butter, toast bread cubes in it and set aside.

Peel and dice garlic clove and onion. Heat four tablespoons of oil. Fry calf’s liver on all sides for two minutes. Add onion and garlic. Extinguish with two tablespoons of balsamic vinegar, season with salt and season with pepper. Remove the liver and keep warm.

Add mustard to the roasting pan. Deglaze with clear soup and four tablespoons balsamic vinegar and stir well. Set roasting juices aside in a baking dish.

Stir salad dressing with remaining oil and vinegar, season with salt and season with pepper. Stir dandelion, spinach and daisies through with dressing.

Arrange leaf lettuce on a platter. Add warm liver strips and bread cubes. Serve with balsamic vinegar-mustard sauce.

It goes well with a sweet white wine.

Tip: If you don’t like liver, you can use fresh oyster mushrooms as a substitute.

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