Pomegranate and Lamb`s Lettuce with Chicken Liver

Summary

Ingredients

• 0.5 ½ pomegranate
• 1 tablespoon apple cider vinegar
• 1 tablespoon balsamic vinegar, white
• 1 teaspoon honey
• 2 tablespoon oil, (grape seed oil)
• 150 g lamb`s lettuce
• 200 g liver (s), (duck or chicken liver)
• Oil, for the pan
• salt and pepper
• Flour

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Instructions

1. Break apart the pomegranate over a bowl and core. Catch the juice. Mix the juice with the balsamic vinegar, apple cider vinegar and honey. Season with a little salt. Mix in grapeseed oil. Fold in the pomegranate seeds. Clean, wash and drain the lamb`s lettuce (or dry in the salad spinner) and mix with the marinade. Clean, wash, dry and cut the liver into smaller pieces. Season with salt and pepper and turn in flour.
2. Heat oil in a pan. Fry the liver on both sides until golden brown. Spread the lamb`s lettuce on plates and serve the liver on top.