Servings: 4
Preparation: 15 minutes
Cooking time: 5 minutes
Ingredients
Cooking liver
1lb (450 g) chicken livers from Poulet D’Amours et Fils
2 shallots, chopped
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) unsalted butter
1 garlic clove, minced
4 tbsp (60 ml) Gingras raspberry cider vinegar
4 tbsp (60 ml) nut oil
1 tsp (5 ml) honey
Salad
2 green onions, minced
1 can (398 ml) palm hearts, sliced
4 cups (125 g) arugula
2 tbsp (30 ml) fresh chives, chopped
1 tbsp (15 ml) nut oil
1 tbsp (15 ml) Gingras raspberry cider vinegar
1 cup (500 g) fresh raspberries
¼ cup (40 g) sunflower seeds
To taste salt, fleur de sel and ground pepper