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

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.

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