Oak leaf salad with chicken livers

Name: oak leaf salad with chicken livers
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 tablespoons olive oil; 300 g swede in strips; 1 teaspoon dried sage; 100 ml chicken bouillon from tablet; 4 chicken livers approx. 150 g; 4 to stick beef smoke; 2 tablespoons balsamic vinegar; 100 g oak leaf lettuce melange; 50 g Roquefort (blue cheese), crumbled

A tasty recipe. The lunch contains the following ingredients: poultry, olive oil, swede (in strips), dried sage, chicken broth (from tablet), chicken livers (about 150 g), beef smoke, balsamic vinegar, oakleaf lamella, roquefort ((blue cheese) and crumbled).

Ingredients

Kitchen Stuff

cocktail sticks
stir fry

Directions

Heat 2 tablespoons of oil and stir fry for 5 minutes on a high heat.
Sow the turnip with pepper and sage.
Add broth to it and simmer swede covered on low heat and simmer al dente, stirring occasionally.
Cut white chicken from white, sprinkle with pepper and put smoked meat on top.
Roll up smoked meat and stick with cocktail stick.
Fry 1 tbsp oil in frying pan with non-stick coating.
Chicken liver rolls in 10 min.
Around the dumplings, remove from the pan and bake cooking fat with balsamic vinegar.
Carefully slice chicken liver into slices.
Spread oak leaf lettuce, turnip and slices of chicken liver over four plates.
Bake grease from chicken liver over it.
Spread the salad with roquefort..