Warm chicken liver salad
500 g chicken livers
Servings - 4.
Rinse well the chicken livers, pat dry with paper towel. Remove membrane and sinews, cut into large chunks.
Cook livers in sunflower oil until golden brown. Then add honey and balsamic cream and simmer for 7-10 minutes over low heat.
Rinse arugula and ice salad and dry on a paper towel. Break the ice salad by hand, which would keep it juicy, and mix with arugula. Boil quail eggs until tender. Cut cherry tomatoes and eggs in half. Mix gently salad, livers and cherry. Put on a plate and add the eggs on top.
Sprinkle the warm salad with thinly sliced Parmesan cheese.