Portions for 1 serving:
1 cooked slice of beef liver
1 apple
1 small beet
1/2 endive
1 carrot in very thin slices (use your peeler)
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp wine vinegar
1/8 tsp four-spices
1/8 tsp iodized salt
Grill a slice of veal liver at medium heat so that it does not burn and remains tender after a night in the refrigerator if you cook it the day before. Cut the liver and the vegetables in small cubes and add the carrot.
Prepare the sauce in a small bowl and pour it over the salad.
This salad keeps several hours in an hermetic box.
Adding some walnuts will likely improve this salad.