Périgourdin Salad


• 150g fresh, young spinach
• 150g Oakleaf lettuce
• 1 apple
• 1 lemon
• 1 red onion
• 300g chicken or duck livers
• 100g smoked, chopped bacon
• 15g butter
• 4 tablespoons walnut oil
• 2 tablespoons raspberry vinegar
• 8 whole walnuts


Wash and spin the lettuce and spinach. Peel and finely slice the apple; squeeze lemon juice over it to prevent it browning. Peel the onion and slice into rings.
Heat the butter in a pan and sauté the chopped chicken livers, add the bacon and leave to sizzle for 5 minutes, stirring all the while.
Mix the oil and vinegar in a small bowl and season to taste.
Arrange the greens on individual plates.
Arrange the apple, liver and bacon on the greens; decorate with the walnuts and onions.