300g mache (lamb's lettuce),
300g veal liver,
20 sprigs of parsley,
100g cherry tomatoes,
1 tbsp. walnut oil,
1 tbsp. grape seed oil,
1 tsp. olive oil,
salt and pepper.
Wash the mache (lamb's lettuce). Cut the cherry tomatoes into quarters. Coarsely chop the nuts. Chop the parsley. Dice the liver.
In a bowl, pour the walnut oil and grape seed on mash and mix. Add the tomatoes and walnuts.
Heat the olive oil in a skillet. Throw cubes of liver and let them brown over high heat 1-2 minutes. Add the parsley and remove from heat. Place them on the salad.
Pour vinegar into the pan, cook 30 seconds on high heat, deglazing the pan with a wooden spatula. Pour the juice over the salad, stir and serve immediately.