Warm Veal Liver and Blueberry Salad
Warm Veal Liver and Blueberry Salad
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  • 1/4 cup (60 ml) cider vinegar
  • 1/2 cup (125 ml) chicken broth
  • 1/4 cup (60 ml) sugar
  • 1 cup (250 ml) fresh blueberries
  • 1 cup (250 ml) frozen blueberries
  • 2 tablespoons (30 ml) butter
  • Salt and pepper
  • Preparation
  • In a saucepan, bring all the ingredients except the butter to a boil. Reduce the heat and simmer for 20 minutes over medium heat or until the broth thickens. Remove from the heat and whisk in the butter. Adjust the seasoning. Keep warm.
  • Preheat the grill, setting the burners to high. Brush the apples with the oil. Season with salt and pepper. Grill the slices of apples for about 3 minutes on each side. Grill the slices of liver for 1 to 2 minutes per side or until it is pink on the inside. Season with salt and pepper.
  • Divide the mesclun among 4 plates and top with the liver. Garnish with apple slices and drizzle with the warm dressing.
  • Description
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