Ingredients
50g (3/4 lb) grain-fed veal liver
8 large mushrooms
30ml (2 tbsp) peanut oil
250ml (1 cup) pineapple chunks
4 Mirabel salads
Preparation
Sprinkle peanut oil on mushrooms and grill.
Sprinkle peanut oil on the veal liver and grill over medium heat for about 2 minutes on each side (the interior should stay pink).
Remove the hearts of the salads without tearing the outside leaves.
Dressing
45ml (3 tbsp) Xeres vinegar
5ml (1 tsp) Dijon mustard
90ml (6 tbsp) light olive oil
salt and pepper
1 pinch of sugar
Preparation
To make the dressing, mix vinegar, mustard, oil, salt, pepper and sugar.
Cut the salad hearts and mix them into the dressing.
Pour the dressing in the center of the salads.
Add the mushrooms and the veal liver cut into thin strips.
Decorate with pineapple chunks and serve.
Alternative cooking method:
Fry cutlets in a non-stick pan. Sear cutlets for 30 seconds on each side over medium heat. Continue cooking over low heat for an additional 5 minutes per side.
